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Pigeons in a monastery
Rating: 8
Difficulty: Average
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Ingredients
  • Add to shopping list2 pigeons
  • Add to shopping list7 g salt
  • Add to shopping list100 ml sunflower oil
  • Add to shopping list300 g small onions (shallots)
  • Add to shopping list300 g mushrooms
  • Add to shopping list3 g pepper
  • Add to shopping list5 g paprika
  • Add to shopping list200 ml hot water
Preparation method
Both pigeons are cleared, gutted and washed well. Salt the outside and inside and sprinkle with pepper. Put to fry with 5-6 tablespoons of sunflower oil, by turning to golden brown on all sides. Pigeons are removed. In the same oil fry 300 g clean small onions (shallots), and finally sprinkle with paprika. Separately, in another container with 2 tablespoons sunflower oil fry 300 g of finely chopped mushrooms. Collect all products with doves and pour the hot water. Quickly replace the lid tightly and the dish is cooked on low heat for about 40 minutes. Pigeons are cut in half lengthwise and served hot with rice-pilaf.
Published by by kukuvalka on 14 September 2011
Source: Penka Cholcheva and Tsvetana Kalaidzhieva modern home kitchen * *
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# 2
kukuvalka
[Recipe author]
In our city there are several people who are dealing with the pigeon. These cooking are a bit larger. Leg of the pigeon is as big a part of the wing of a chicken. On some spots really have bred many. 14 Sep 2011
# 1
Aliana
For some a symbol of peace, others - plague. You tell them flying rats ... Pavlina, where to buy pigeons for cooking? I do not believe can benefit from the street, any special farms have safe? 14 Sep 2011
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