Preparation

Puff the pigeons in the oil, along with the lard and the laurel. Season with salt and pepper to taste.
When the pigeons start to become tender, drizzle them with white wine, letting them cook well and refine. If necessary, add a little water.
When they are cooked, remove the pigeons from the sauce and add water to cook the rice (three times the amount of rice).
Bring to a boil, rectify the seasoning and add the rice, allowing it to cook.
When the rice is almost cooked, wrap the pigeons cut into quarters.
Serve garnished with mint leaves.

Ingredients

  • 2 tablespoons of lard
  • 2 tablespoons white wine
  • 2 bay leaves
  • 4 tablespoons of olive oil
  • 4 wild pigeons
  • 400 g of rice
  • mint q.s.
  • salt and pepper q.s.