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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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4 (1 lb. each) whole pigeons, cleaned, gutted, and livers set aside
12 sage leaves
1 cup pitted prunes
1 cup chicken stock
1/2 cup vin santo
1 tbsp. tomato paste
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Directions:
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Season the birds with salt and pepper. Stuff each one with sage leaves and a prune. Skewer on the spit and place in front of hot part of coals with a drip pan. Cook until just cooked through (depending on your fire, about 45 minutes to 1-1/2 hours). Meanwhile, place remaining sage and prunes into a 1-quart sauce pan with stock, vin santo and tomato conserve. Simmer 30 minutes. Remove birds from spit, cut in half and serve with prunes and roasted potatoes.
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