Pigeon Pot Recipe
Ingredients
| Pigeons | 4 | |
| Onion | 1 | |
| Corn flour | 1 Tablespoon | |
| Stock | 1 Cup (16 tbs) | |
| Thyme - as needed | ||
| Bacon | 2 Ounce, smoked | |
| Parsley | 1 Tablespoon, chopped | |
| Lemon | 1/2 | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Preheat oven to 400 degrees Fahrenheit.
2. Chop the pigeon in pieces.
3. Finely chop onion.
MAKING
4. Into the soaked RomertopF, line bottom with thinly sliced bacon.
5. Add the pigeon pieces and top with onion, parsley, thyme, lemon juice, salt and pepper.
6. Add stock to the pot, cover and cook for 1 1/2 hours.
7. Stir in a little wine and or butter if desired.
SERVING
8. Serve pigeon pot with freshly prepared rice.
1. Preheat oven to 400 degrees Fahrenheit.
2. Chop the pigeon in pieces.
3. Finely chop onion.
MAKING
4. Into the soaked RomertopF, line bottom with thinly sliced bacon.
5. Add the pigeon pieces and top with onion, parsley, thyme, lemon juice, salt and pepper.
6. Add stock to the pot, cover and cook for 1 1/2 hours.
7. Stir in a little wine and or butter if desired.
SERVING
8. Serve pigeon pot with freshly prepared rice.
Chef
