Pigeons Stuffed with Orange Rice Recipe
Ingredients
| Tender Pigeons - 4 | ||
| Rice | 8 Ounce | |
| Oranges | 3 | |
| Seedless grapes | 3 Ounce | |
| Powdered Onion - a little | ||
| Oil | 3 Tablespoon | |
| Flour | 2 Teaspoon | |
| White wine | 1/4 Pint | |
Directions
MAKING
1) Make the stuffing, cook rice in pot, drain and keep aside to cool
2) Grate the rind of an orange and mix with 9 tablespoons of rice
3) Remove the pith and skin from 2 oranges and using a serrated knife, cut out the segments
4) Add to the rice
5) Into boiling water, dip the grapes for a few seconds and then once cold, peel off the skin
6) Add to the rice mixture along with salt, pepper and little powdered onion, almonds and raisins
7) Stuff the mixture into the pigeons
8) Roast the birds
9) Pour off the excess oil and sprinkle in flour
10) Blend the flour and the pan drippings with the wine and stock
11) Bring the mixture to a boil and boil for a minute
12) Add the juice of an orange with a few rinds and serve
SERVING
13) Serve the pigeons warm
1) Make the stuffing, cook rice in pot, drain and keep aside to cool
2) Grate the rind of an orange and mix with 9 tablespoons of rice
3) Remove the pith and skin from 2 oranges and using a serrated knife, cut out the segments
4) Add to the rice
5) Into boiling water, dip the grapes for a few seconds and then once cold, peel off the skin
6) Add to the rice mixture along with salt, pepper and little powdered onion, almonds and raisins
7) Stuff the mixture into the pigeons
8) Roast the birds
9) Pour off the excess oil and sprinkle in flour
10) Blend the flour and the pan drippings with the wine and stock
11) Bring the mixture to a boil and boil for a minute
12) Add the juice of an orange with a few rinds and serve
SERVING
13) Serve the pigeons warm
Chef
