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Stuffed Pigeon / Peristeria Gemista

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Description Edit

Ingredients Edit

Directions Edit

  1. Par boil the rice in salt water for 10 minutes and drain.
  2. In a skillet, heat the butter and fry the onions with the livers.
  3. Add the rice, salt & pepper, walnuts, Raisins, and Cheese.
  4. Toss it all together, mixing well.
  5. Remove the stuffing from the heat and set it aside.
  6. Take your pigeons and salt & pepper them and squeeze lemon juice on them - inside and out.
  7. Stuff the pigeons with the rice mixture and sew the cavity closed.
  8. Arrange them in a pan and drizzle them with olive oil.
  9. Pour 1 cup of chicken broth into the pan then cover it and bake for 1 hour or until done.
  10. Remove the foil for the final 10 minutes so they brown.

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