Savory pigeons with cinnamon


two pigeons (500g each), 1 onion, 1 carrot, garlic, a cup of red wine, 20g cinnamon, 10g cloves, 10g citrus sauce with nutmeg.


Roast the pigeons in the oven, make a sauce with the juice you obtain deglazing the pan after meat is cooked. Brown the minced raisins with cinnamon and cloves in butter and oil, add white wine, citrus sauce and the roast juices, let the sauce thicken. Cut the birds in halves, serve warm with the sauce and some pumpkin bread.