Noodles or rice with pigeon

Ingredients for 4 servings:

• 250 g tagliatelle or boiled rice
• n. B. Broth, granulated
• 3 pigeon(s), exempt
• Fresh herbs, chopped (e.g. parsley, possibly borage flowers)
• n. B. water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Utilization of older pigeons that are not so tender

Boil the pigeons (unsalted if you don’t want them, so the unwanted parts like skin, etc., can be used for cats or dogs) in plenty of water for 1 to 1.5 hours until tender. Remove the pigeons and set aside to cool. Cook the pasta or rice as usual and drain. In the meantime, remove the meat from the bones and chop it up. Then add the pasta (or rice) and the pigeon meat to the cooking water. Season with stock powder and bring back to a boil briefly. Sprinkle with fresh parsley when serving. You can also use borage flowers instead of/with the parsley; it looks very decorative and tastes delicious.