A fried pigeon filled with mushrooms


  • Time 3 hours
  • Servings 6 People
Ingredients
Instructions
  • 1 Preparing vegetables for dissolved: vegetables (leuk, carrots, stellers, garlic) need to be washed and cut.
  • 2 Burn vegetables with pepper and laure sheets.
  • 3 Stole water and water (estimated 30 g per l water). Let's get boiled, turn off the fire and keep cool.
  • 4 As long as the sun's down, prepare a pig, clean the cheek properly and thoroughly.
  • 5 I'm ready for a pigeon to pour a healed scatter and leave it for the night.
  • 6 Burn the greambling on the dry pan and smash for a couple of hours.
  • 7 In the meantime, washing and cutting mushrooms, frying on cream oils with a bow and provanous grass.
  • 8 The blushed wreath is thrown into the nutcases and mixed with mushrooms and onions, and tossed and tasted.
  • 9 Getting a pigeon out of the scatter and preparing for the fixing, a pigeon's abdomen to sew so that there's a distance for the cafeteria.
  • 10 Pushing a pigeon with a mixture of Greeks and mushrooms and straping to the end.
  • 11 Record the pigeons with wooden hats and rope.
  • 12 Put the pigeon on the vagina, fix the head (to put the bread in the foil underneath the head), cover the ears, the foil and the tail in several layers of foil.
  • 13 At the bottom of the vagina, plant vegetables, valorize some water and put in the oven, warmed up to 120 degrees by 2 to 2.5 hours, depending on the size of the pigeon.
  • 14 In the custody process, feed periodically the fat generated (more often the better).
  • 15 When the pigeon is ready (to find out, it's necessary to puncture the thickest place on the neck - to protect the opaque juice, smash the pigeon, add the temperature in the oven to 160, and put it to the crispy crust.
  • 16 Put a pigeon on the dish, pre-remove the folgu, steal the salts.
Nutrition Facts
  • Calories 1689
  • Total Fat 41,5 g
  • Protein 282 g
  • Total Carbohydrate 1689 g
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