Pigeon Fricassee

• 1 medium onion
• 1 liter of water
• 1 pinch of salt
• 2 whole pigeons
• 1/4 chicken piece
• 1/4 tsp of sea salt
• 3 tbsp white wine vinegar (Add more or less depending on taste)
• 1 tbsp olive oil
• 6 garlic cloves (sliced). You can add more or less
• 2 bay leaves
• 1/3 tsp black pepper
• 1 tbsp Lard
• 1/4 tsp Cayenne chilli pepper

1. Add the water, onion and meat to a cooker pressure.
2. Cook for about 80-90 minutes.
3. Its quite a tough meat so we cook it for longer.
4. Once you can open the cooker pressure.
5. Remove the meat and let it cool down.
6. Save the stock to use in your cooking.
7. Once cooled you can also freeze it to be used at a later date.
8. Once you can handle the meat, cut it into small pieces.
9. In a medium/or large frying or wok pan add the olive oil, lard, garlic and bay leaves.
10. Lightly fry until brown on a medium heat.
11. Takes about 3-4 minutes.
12. Add the meat.
13. Then add the salt, chilli, vinegar and black pepper.
14. Fry for about 5 minutes, stirring often.
15. Check seasoning.
16. Add more vinegar and salt if not to taste.
17. Serve with some warmed toasted bread.

onion, liter, salt, pigeons, chicken, salt, white wine vinegar, olive oil, garlic, bay leaves, black pepper, lard, cayenne chilli pepper

Taken from cookpad.com/us/recipes/354836-pigeon-fricassee (may not work)