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Roasted pigeon peas
Rating: 5
Difficulty: Average
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Ingredients
  • Add to shopping list4 pigeons
  • Add to shopping list1 tbsp (10 ml) sunflower oil
  • Add to shopping list40 g butter
  • Add to shopping list50 g salo
  • Add to shopping list1 onion
  • Add to shopping list1 cup (200 ml) white wine
  • Add to shopping list1 cup (200 ml) chicken broth
  • Add to shopping list600 g peas
  • Add to shopping list8 small carrots
  • Add to shopping listpepper
  • Add to shopping listsalt
Preparation method
Finely chopped onion fry in butter and sunflower oil to yellowing, add cut into julienne salo and cleaned pigeons, birds of all fry countries. Pour the wine and boil for 2 minutes, add broth, salt, spices, capped with a close fitting lid and stew on low heat. When the pigeons are almost ready, add the peas and carrots and stew until soft.
Published by on 22 March 2003
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