Stewed Pigeons (Sardinia)

Meat

Ingredients

Pigeons, dressed - 6

Sage - 2-3 sprigs

Parsley - 2-3 sprigs

Anchovy fillets - 6 large

Garlic - 2 cloves

Capers - 1-2 tbsps

Olive oil - 2 cups

Grated rind of 1 lemon

Wine vinegar -  1 cup

Salt and pepper

Cut all flesh from the bones, keeping the breast meat as intact as possible. 

Cut the rest of the flesh  into small, even sized pieces. Mix the giblets with the sage, parsley, anchovies, garlic and capers and chope together finely.

On a pan, heat the oil, add the pieces of pigeon breast and the grated lemon rind, and cook over moderate heat until the meat is just browned. Sprinkle with vinegar and let it evaporate, then add the rest of the meat together with the chopped flavorings and giblets. Season to taste with salt and pepper, cover the pan tightly, placing a piece of greaseproof paper or foil under the lid, and continue to cook for 1 hour  without uncovering the pan. Serve hot.

Serves 6