INGREDIENTS

INSTRUCTIONS

2
Press firmly down on the breasts of the pigeons to snap the rib cages
and flatten them slightly. Cut out the back bones with kitchen
scissors, leaving the rest of the ribs and the legs on, and open the
pigeons as flat as possible. Trim off loose pieces of skin and pat  dry
all over.  Melt the butter over a medium heat and cook the chopped
onion and  garlic until soft, but avoid browning. Add the orange rind
and citrus  juices and continue cooking uncovered until most of the
juices have  evaporated. Push the onion to one side and then lightly
brown the  pigeon breasts. Redistribute the onion, turn the pigeon
breasts  uppermost and add the bay leaf; then cover and braise over a
medium  to low heat for 35-45 minutes, basting with the orange butter
from  time to time.  About 15 minutes before serving, wash and slice
the greens thinly and  cook in a little boiling salted water until
wilted and soft, but  still a bright green. Arrange in a circle on two
hot plates. Place a  pigeon in the middle of each and then strain the
cooking liquid  (discarding the onions) over the greens.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 196
Calories From Fat: 179
Total Fat: 20.4g
Cholesterol: 53.8mg
Sodium: 149.4mg
Potassium: 73.3mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: 1.8g
Protein: <1g