Wild Pigeon with Braised Lentils from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taru
Finely chop the bacon, onion and carrot and fry in 3 tablespoons of the olive oil. Add the garlic, bay leaf, thyme and white wine, and transfer the vegetables to a heavy casserole. Fry the pigeons ...
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Ingredients
- 100 g/3½ oz bacon
- 4 wild pigeons
- 1 carrot
- 1 onion
- 1 bay leaf
- 2 cloves garlic, crushed
- 1 glass dry white wine
- 1 sprig thyme
- 1 litre/1¾ pt water
- 100 g/3½ oz tomato purée
- salt
- freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- braised lentils
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