Ratings: 1/5 stars
- 4 pigeons.
- 200 g minced pork.
- 200 g diced beef.
- 75 g of diced ham.
- 1 egg.
- 25 g of black truffles.
- 1 glass of brandy.
- Olive oil.
- 1 liter of broth.
- Salt.
- Rebollons for garnish.
- Spices.
- Rope for tying.
- Start by making the stuffing.
- In a bowl, mix the minced pork, beef, minced ham, some brandy, aromatic herbs and an egg.
- After preparing the mixture, let it ferment for 24 hours in the refrigerator.
- After this time, stuff the pigeons with minced meat and truffle slices.
- Tie them tightly with string and fry them in a pan with very hot olive oil.
- When it starts to brown, add the broth little by little and cook on low heat for an hour or a half.
- When the cooking is almost over, add a few pieces of rebollon and adjust the salt.
- Let it cook for a few more minutes.
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