Spit-Roasted Wood Pigeons (Umbria)

Meat

Ingredients

Wood pigeons - 3

Herb Vinegar - 1 cup

Salt and pepper

Olive oil - 1/2 cup

Red wine - 1 cup

Lemon - 8 slices

Sage - 1 sprig

Black olives, pitted - 12

Pluck the pigeons, draw them and wash them carefully with all but 2 or 3 tbsps of herb vinegar. Clean the giblets and put them back inside the birds. Season with salt and pepper both inside and out, brush the oil and thread on to a spit. Spit-roast the pigeons, turning them slowly and brushing occasionally with oil. Season with salt. Catch the drippings in a shallow pan into which you have poured the wine, the remaining herb vinegar, the lemon slices, sage leaves and olives. As this mixture becomes hot, the vapor rising from it will add flavor to the birds.

As soon as the pigeons are cooked (about 40 minutes) remove them from the spit, cut them in half and chop the giblets finely. Add the latter to the drippings in the pan and cook briskly for a few minutes. Serve the pigeons with the hot sauce poured over them.

Serves 3