Stuffed pigeons

Ingredients for 4 servings:

• 4 pigeon(s), ready to cook
• 1 stale bread roll, soaked in milk
• Pigeon offal or 100 g poultry liver
• 8 tbsp sour cream
• ½ tbsp potato flour
• 1 egg(s)
• salt and pepper
• 3 tbsp parsley, chopped
• butter
• Clarified butter, for frying

Instructions

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

Rub the pigeons inside and out with salt and pepper. Squeeze out the excess oil from the bread rolls and crumble them. Finely chop the innards (heart, stomach, liver). Melt a little butter and mix it vigorously with the ingredients, seasoning to taste. Stuff the pigeons with it, sew them up, place them in a greased frying pan, and pour over the hot, melted clarified butter. Roast in the oven at approximately 200°C (top/bottom heat) for approximately 40-50 minutes, depending on the size and age of the birds, or less time for very young, tender birds. Baste the pigeons with stock frequently! This goes well with dumplings, spaetzle, or potatoes.