So yea, I like pigeons. Not the little rats with wings that are the blight of every urban environment from San Francisco to St. Marks Square, but the farm-raised squab that make for a tasty entree.  These are not your french fry consuming pigeons that ruin that freshly washed finish on your car.  These can convert a person from chicken to game in only one meal. I have sneakily arranged this in the past, so trust me.  And Italians like pigeons.  For dinner, not as urban blight.  So if you can lay your hands on one without breaking out a BB gun here is a great recipe.

INGREDIENTS

Pigeon (roughly 1/2 per person)

Chianti

Olive oil

1 sprig rosemary per pigeon

1 sprig thyme per pigeon

1 lemon slice or a few shakes of lemon juice per pigeon.

salt and pepper.

DIRECTIONS

Take the pigeon and slice down the center so you are able to flatten it.  Season both sides with salt and pepper and put in a frying pan with a thin layer of oil.  Brown both side of the pigeon and then sprinkle with rosemary, thyme and lemon juice.  Cover the pan and cook for roughly 25-35 minutes depending on the size of the pigeon. When the bird is finished, remove and then deglaze with some of the Chianti.  I like this best with potatoes and fresh young asparagus, and of course, the rest of the Chianti.