Pigeons Stuffed with Orange Rice

Chicken.delights's picture

Jan. 10, 2012


Pigeons 4 (Tender Variety)
Rice 8 Ounce
Oranges 3
Seedless grapes 3 Ounce
Powdered onion 1 Teaspoon (Leveled)
Oil 3 Tablespoon
Flour 2 Teaspoon
White wine 1/4 Pint



1) Make the stuffing, cook rice in pot, drain and keep aside to cool

2) Grate the rind of an orange and mix with 9 tablespoons of rice

3) Remove the pith and skin from 2 oranges and using a serrated knife, cut out the segments

4) Add to the rice

5) Into boiling water, dip the grapes for a few seconds and then once cold, peel off the skin

6) Add to the rice mixture along with salt, pepper and little powdered onion, almonds and raisins

7) Stuff the mixture into the pigeons

8) Roast the birds

9) Pour off the excess oil and sprinkle in flour

10) Blend the flour and the pan drippings with the wine and stock

11) Bring the mixture to a boil and boil for a minute

12) Add the juice of an orange with a few rinds and serve


13) Serve the pigeons warm

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 651Calories from Fat 219

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 90 mg3.75%

Total Carbohydrates 66 g22%

Dietary Fiber 3 g12%

Sugars 14 g

Protein 35 g70%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet