Dove in Own Juice

Chop the bones into small pieces, remove the fat from the stomachs. Roughly cut the vegetables into cubes. Sauté in olive oil in a large saucepan. Add vegetables and roast lightly with paradeis pulp. Extinguish with red wine and add water to cover the bones. Add all the spices. Stew lightly for 2 hours and pass through a sieve.

Cut the pigeons in half, remove the thighs and wings from the carcass at the breast bone. Salt and pepper and sear in olive oil on both sides.

Now add garlic and rosemary for flavor and roast the pigeon halves for another 4-5 min each side at low temperature.

Reduce the chicken stock to half, season with salt, saffron, balsamic vinegar, pepper and lemon and bring to the table with the pigeon halves.

Tip: Always use aromatic spices to refine your dishes!

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