Gefuellte Tauben (Stuffed Pigeons)
Yield
4 servingsPrep
15 minCook
45Ready
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pigeon
|
* |
| 100 | grams |
butter
|
|
| 1 | cup |
bread crumbs
|
|
| 1 | tablespoon |
onions
minced |
|
| 1 | bunch |
parsley leaves
chopped |
|
| 80 | grams |
bacon
uncooked, diced |
|
| 1 | each |
eggs
|
|
| 1 | x |
milk
lukewarm |
*
|
| 1 | teaspoon |
marjoram
|
*
|
| 1 | x |
nutmeg
of nutmeg |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | pinch |
sugar
|
*
|
| 1 | each |
turnip
yellow, scraped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pigeon
|
* |
| 1E+2 | grams |
butter
|
|
| 237 | ml |
bread crumbs
|
|
| 15 | ml |
onions
minced |
|
| 1 | bunch |
parsley leaves
chopped |
|
| 8E+1 | grams |
bacon
uncooked, diced |
|
| 1 | each |
eggs
|
|
| 1 | x |
milk
lukewarm |
*
|
| 5 | ml |
marjoram
|
*
|
| 1 | x |
nutmeg
of nutmeg |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | pinch |
sugar
|
*
|
| 1 | each |
turnip
yellow, scraped |
*
|
Directions
Combine the breadcrumbs, egg, milk, bacon, and sautéed minced onion into a loose stuffing.
Season with chopped parsley, marjoram, and the other seasonings, as well as the pigeon giblets (diced heart, liver, and peeled stomach; the liver should be blanched to retain the flavor while keeping the stuffing light in color.)
Stuff the pigeons and sew closed with cooking twine.
Season the outside with salt and pepper.
Roast in buttered baking dish along with the scraped yellow turnip.
Baste frequently, with the pan juices.
Serve with different salads.
