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Pigeon with buckwheat and its insides
 
     
 
INGREDIENTS:
  1 Pigeon
50 g Buckwheat
1/2 Onion
Its fillings:
25 cl Pigeon sauce
1 Carrot
1/2 Leek
A few rosemary buds
Thyme
Olive oil
Water
   
METHOD:
  Wash the pigeon, saving the insides and cutting off the two legs and the two breasts, leaving behind the front of the carcass. The rest of the bones will be used to make the pigeon juice, for which we need the onion, leek, carrot and a little rosemary and thyme, stiring for 15 minutes after adding water and leaving to boil for at least 12 hours on a slow heat.
Stir the buckwheat in tepid water for 20 minutes with a medium chopped shallot and the pigeon insides.
Lastly, mark the pigeon to the point of bleeding and continue with the serving
   
 
 
 
     
  Categoria: Poultry  
     
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