Pigeons in Red Wine

• 2 young pigeons
• 4 tablespoons butter
• 1 Spanish onion, finely chopped

Clean pigeons and cut them in half. Melt butter in a large, thick-bottomed, heatproof casserole and sauté pigeons until well browned. Remove pigeons from pan and sauté finely chopped Spanish onion until golden brown. Return pigeons to casserole and sprinkle lightly with flour. When the flour is thoroughly mixed with the butter, add red wine and bouquet garni, and salt, freshly ground bla