Pigeon Indiano


Pigeon with heart, liver and gizzards in an egg sauce

Pigeon Indiano from “Guilly” Canavarro Remedios

We have not yet tested this recipe. It is recorded here to allow experimentation and verification.

5 pigeons, cut in half
2 large onions, cut in eighths
1 hard-boiled egg
about 10 olives, pitted and chopped
2 tbsp olive oil
2 tbsp white wine
2 tbsp lard
salt and pepper
1 tsp flour

Chop very fine the pigeons’ hearts, livers and gizzards and the white of the hard-boiled egg.
Fry the onions in the lard till light brown, then add the pigeons and fry till no raw colour is visible. Add salt and pepper and enough water almost to cover the pigeons. Simmer gently for half and hour. Add the chopped liver, gizzard and heart and let it all simmer till tender.
Put the yolk of the hard-boiled egg in a cup and mash to a paste with a little of the pigeon gravy.
10 minutes before serving add the olives, yolk and egg white and boil, and then thicken the gravy with a paste made of flour thinned out with a little cold water.
Bring to the boil; just before serving add wine and olive oil.

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