Pigeonneaux au Thym et à l’Ail

• 4 young pigeons, cleaned
• salt and freshly ground pepper
• 50 g/2 oz

Season the pigeons with salt and pepper. Heat the goose fat in a flameproof casserole, put in the pigeons and seal quickly on all sides. Turn them on to one breast, cover the casserole and cook gently for 15 minutes (10 minutes will be enough if the birds are exceptionally young and tender).

Turn the pigeons on to the other breast, add the thyme and garlic, cover the casserole again and