Roasted pigeon

Ingredients
2 pigeons
60 g fat
1 cup white wine
pepper
salt
Method
Pigeons are cleared, sew and fry in the oil on all sides. Put them in a small pan, pour in the white wine and bake in preheated oven. Serve with boiled rice prepared with entrails of pigeons.
Containers:
Difficulty
Very easy
Tested
0 users
Author
0896881983
09 Dec 2008