Pigeon Breasts with Lentils

• 4 wood pigeons
• 4 tablespoons oil
• 1 carrot, sliced

Carefully cut off the breasts from the pigeons and remove the skin Slightly flatten the breasts between two pieces of cling-film. Keep refrigerated until needed.

Chop up the rest of the pigeon carcases. Heat 2 tablespoons of the oil in a heavy frying pan and brown the bones. This can take a good ten minutes. Remove the bones to a stock pot and add the vegetables to the frying pan. Brown