Wild Pigeon with Braised Lentils

Name: Wild Pigeon with Braised Lentils (Palombacce con Lenticche Stufate)
Yield: Serves 4
Cuisine: Italy
Ingredients: 6 tablespoons extra-virgin olive oil; braised lentils; salt and freshly ground black pepper to taste; 1 bay leaf; 2 cloves garlic, crushed; 1 carrot; 1 onion; 1 sprig thyme; 1 glass dry white wine; 4 wild pigeons; 1 litre/1¾ pt water; 100 g/3½ oz tomato purée; 100 g/3½ oz bacon

Palombacce con Lenticche Stufate

Preparation info

Serves
4

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

4 wild pigeons
100 g/3½ oz bacon
1

Europe
Italy
Marche
Main course
Mediterranean
Gluten-free

Method

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