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Egyptian Stuffed Pigeon

Pigeon stuffed with cornmeal giblets and mint

Egyptian Stuffed Pigeon

Ingredients:

4 pigeons with giblets
2/3 cup butter
10 scallions, chopped
Salt to taste
Freshly milled black pepper
1/2 cup rice,
1 tablespoon mint, chopped
1 1/2 cups water
2 1/2 cups chicken stock

Method:

  1. Chop giblets. Melt 1/3 cup butter in a medium frying pan.
  2. Cook over medium heat, chopped giblets, green onions, salt and pepper.
  3. Stir occasionally until giblets are browned. Stir in half cooked rice (boiled) and mint.
  4. Rub the cavity of each bird with salt and pepper. Stuff each bird with 2 tablespoons cornmeal mixture.
  5. Pull loose skin over cavity - secure with wooden or metal picks.
  6. Place birds in stovetop casserole. Set remaining stuffing aside.
  7. Preheat oven to 200c. Melt remaining 1/3 cup butter - brush over stuffed birds.
  8. Add water to dish - bring to a boil on stove. Cover and place in oven.
  9. Bake 50 minutes or until tender - basting birds every 10 minutes with pan drippings.
  10. In a medium saucepan, bring stock or broth to a boil - add remaining cornmeal stuffing.
  11. Bring to a second boil. Cover and simmer 30 minutes.
  12. Serve with baked birds.







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