Primary links
- Our Story
- Our Family
- Image Gallery
- Ownership
- Media&Owners
- Map
- Contacts
For the filling:
Method:
1. Finely chop the sage and garlic together.
2. Roughly chop a strip of pancetta.
3. Remove the sausage skin and add to the sausage meat, garlic, sage and chopped pancetta, season with salt and pepper and mix in a bowl.
4. Take the mixture and stuff the pigeons, being careful not to overstuff.
5. Wrap each pigeon with 3 strips of pancetta.
6. Enclose the stuffing in the pigeon with a cocktail stick.
7. Place the stuffed pigeons on a roasting stick (spit).
8. Slowly cook the pigeons for approximately 1 hour to one side of a barbeque so that the juices don’t fall directly on the hot charcoal.
9. If you don’t have a rotisserie turn the pigeons regularly as not to burn them.