English Wood Pigeon
Ingredients
Serves 4
- 4 Skinned pigeonst
- Cooking oil
- 1 cn Onion soup
- 6 Green onions, chopped
- 1/4 c Margarine
- 1 (4-oz ) can mushrooms
- Chopped parsley to taste
- Seasoned salt to taste
- Pepper to taste
- Garlic salt to taste
Method
- Brown pigeons in 3/4-inch oil; remove from skillet.
- Place pigeons in Dutch oven with soup.
- Saute onions in margarine; pour into soup.
- Add mushrooms, parsley & seasonings.
- Simmer, covered, for about 35 minutes or until tender.
- Serve over wild rice, if desired.
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