Amanda on August 23rd, 2005
Roasted Pigeons

Roasted Pigeons

Pigeons Farcis

There are many versions of this Quercy staple.
One can stuff the birds merely with the chopped liver, breadcrumbs and perhaps a little leftover Toulouse sausage, the way a frugal countrywoman would. However you can also make it into an altogether more sophisticated dish with equally local ingredients.

This is my version of the deliciously sophisticated option.
To serve: 6.

Ingredients Read More »

Stuffed Quercy Pigeons from French Life