Wild Pigeon with Braised Lentils

• 4 wild pigeons
• 100 g/3½ oz bacon
• 1

Finely chop the bacon, onion and carrot and fry in 3 tablespoons of the olive oil. Add the garlic, bay leaf, thyme and white wine, and transfer the vegetables to a heavy casserole.

Fry the pigeons in the rest of the olive oil and add them to the vegetables. Reduce the wine by four-fifths and