Technical Stages :
- Peel and finely the onions.
- Dice the ham.
- Mix salt, pepper and chop basil. Rub the inside of the birds with this mix.
- Melt the butte rin a large pot and the onion in it. Add the pigeons and brown them on all sides.
- Add the ham and with wine. Cook for 10 minutes over medium heat.
- Moisten with and keep cooking for 30 more minutes.
- After 30 minutes, remove the fat from the pot and add the small peas. Cover and cook another fifteen minutes or so. Season. You may add a pinch of sugar, it'll combine perfectly with the small peas.
- Arrange the pigeons on a service dish. Surround them with small peas and coat with sauce.
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The essentials
To make this recipe, some of these items will be required: