Instructions

Julienne the onion and slice the garlic. Brown the young pigeons previously seasoned in a Magefesa Non stick Skillet with some oil until they get a uniform color. Add the onion and garlic, fry lightly for some minutes together with the pigeons until lightly brown. Add the bay leaves, black pepper and salt. Soak in white wine and let it cook until the alcohol evaporates. Cover the young pigeons with hot poultry stock.
Keep it low-heat with the sauté pan covered until the young pigeons are tender, it may take between 1 h . 45 m. and 2 h. depending on the age and quality of young pigeons. Adjust the sauce seasoning with salt and pepper and we can thicken it, with a bit of corn starch dissolved in cold water if necessary. Serve with a garnish of allumette potatoes.
From this recipe on, we may cook lentils or beans with young pigeon. We will prepare pulses with onion and carrot, without adding cold meats or meat. Once cooked, add the young pigeons cut into quarters together with the sauce, boil lightly to join flavors.

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