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Stewed Pigeons And Cabbage
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| What You Need: |
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3-4 Pigeons (or Squab or Dove)
4 slices bacon
1 onion, chopped
¼ cup lime juice
½ cup raisins
1 head cabbage, chopped
1 cup water
Salt and pepper to taste
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| How To Cook: |
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1. Cut the backbone and split the pigeons open, flattening slightly and removing small bones. Fry bacon and remove.
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2. Saute pigeons in bacon fat in a large skillet until lightly browned. Remove birds.
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3. Stir in onions and saute until soft. Add raisins and shredded cabbage.
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4. Stir to coat. Add water and seasonings.
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5. Place the pigeons on top of cabbage.
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6. Heat to boiling then reduce heat and simmer, covered, for 1 hour.
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