Roasted pigeon peas

Ingredients
4 pigeons
1 tbsp (10 ml) sunflower oil
40 g butter
50 g salo
1 onion
1 cup (200 ml) white wine
1 cup (200 ml) chicken broth
600 g peas
8 small carrots
pepper
salt
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.
Containers:
Difficulty
Average
Tested
0 users
Author
vg
22 Mar 2003