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  Added: Mar 06, 2009  •  Visited (365)  •  Print version Print this recipe (26)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Roast White Crown Pigeon With Rice Stuffing
What You Need:
  • 4 white crown pigeons, dressed
  • 8 slices bacon, diced
  • ˝ cup celery, chopped
  • 1 onion chopped
  • 2 cups rice, uncooked
  • 4 cups chicken stock or broth
  • 4 eggs beaten
  • Salt and pepper to taste

  • How To Cook:
    1. Place bacon in skillet and fry until crisp. Remove bacon and brown celery and onion in drippings.

    2. Boil rice in chicken stock until tender; add bacon, celery, onion and eggs. Season with salt and pepper.

    3. Stuff pigeons with the rice stuffing and place on mounds of remaining rice.

    4. Bake in moderate oven (350°F) for one hour and 15 minutes.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Americas » Bahamas
    Main Ingredient » Meat & Poultry » Pigeon
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Dairy » Eggs
    Dish » Main Courses

     





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