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Pigeons with walnuts


  • Ingredients

    Ingredients for 4 people: 4 pigeons 100g of chopped walnuts 100g of mushrooms 1 small onion 3 cloves of garlic 3 slices of stale bread 50g of lard ½dl of olive oil 3dl of chicken or vegetable stock 1 dash of brandy 2 strands of saffron parsley salt pepper

  • Preparation

    Empty, pluck and clean the pigeons. Dry them and season them. Chop the onions and the garlic and first wash and then quarter the mushrooms. Put a casserole on the heat with half the oil and the lard. When it is hot, add the pigeons and lightly fry them for a few minutes until they brown. Then add the onions, half the garlic and the mushrooms so they fry together for a few minutes. Sprinkle with a little flour, flambé with the brandy, add the stock and cook for a quarter of an hour. Fry the slices of bread separately with half the chopped garlic and mash it all in a mortar with the saffron strands. Add the mixture to the pigeons and put the casserole back in a low oven for another five minutes.

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