We macerate in red wine the collapsed, whole and clean pigeons, along with an onion and a garlic for 3 or 4 days. Transcurrios we take them out of the marinate, we drain and dry with a cloth and sauté them over low heat. We add the 2 onions and the carrot cut into slices half an hour later. Once soft vegetable We split them in half and place them in another casserole. We step with the sauce by the blender and then by the fine strainer. We cover the pigeons with this very hot sauce and adorn with fried bread.
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| Ingredients to make pigeons to the casserole: |
| 4 pigeons 1 carrot 4 cloves of garlic 3 onions olive oil 1 bottle of red wine wine 1 glass of wine vinegar a quarter of a liter of bird broth |
