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PICCIONE CON LE OLIVE
WOOD PIGEON WITH OLIVES
Piccione con le olive is a classic Italian dish from the Tuscan and Ligurian regions. Because finding wood pigeon is becoming more and more difficult, the domesticated variety is often used.

METHOD
Preheat the oven to 200oG400°F/Gas 6.
Rub some of the olive oil over the pigeons, then season them inside and out with salt and pepper. Roast in the preheated oven for 20 minutes, then leave to cool. When cool enough to handle, cut the meat off the breasts, legs and thighs. Put the carcasses in the stock, bring to the boil and boil for 10-15 minutes. Remove the bones and reduce a little more. Strain and season to taste.
Fry the onion and carrot in the butter and remaining oil until soft. Add the pigeon meat,
the bay leaves, strained, reduced stock, rosemary and olives to the pan and heat through. Add the Vin Santo or sherry and continue to cook for 10 minutes on a low heat. Adjust the seasoning (not too much salt, though, because of the cured olives), and serve hot, with mashed potatoes or simply some bread.