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  Added: Aug 27, 2010  •  Visited (430)  •  Print version Print this recipe (20)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Stewed Pigeons And Cabbage
What You Need:
  • 3-4 Pigeons (or Squab or Dove)
  • 4 slices bacon
  • 1 onion, chopped
  • ¼ cup lime juice
  • ½ cup raisins
  • 1 head cabbage, chopped
  • 1 cup water
  • Salt and pepper to taste

  • How To Cook:
    1. Cut the backbone and split the pigeons open, flattening slightly and removing small bones. Fry bacon and remove.

    2. Saute pigeons in bacon fat in a large skillet until lightly browned. Remove birds.

    3. Stir in onions and saute until soft. Add raisins and shredded cabbage.

    4. Stir to coat. Add water and seasonings.

    5. Place the pigeons on top of cabbage.

    6. Heat to boiling then reduce heat and simmer, covered, for 1 hour.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Americas » Dominican Republic
    Main Ingredient » Meat & Poultry » Pigeon
    Main Ingredient » Vegetables » Cabbage
    Dish » Main Courses

     





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