Marinated pigeon

• 6 pigeons
• 1 onion
• 1 glass of olive oil
• 1 glass of water
• half glass of wine vinegar
• a few cloves of garlic and laurel leaves
• salt and pepper

Preparation:

1. Brown the pigeons in a frying pan and put them aside. Then in the same pan, slightly fry the onions and the garlic.
2. Add the water, vinegar, salt and pepper.
3. Put all the ingredients together in a casserole and cook for 20 minutes.
4. Leave the casserole to cool maintaining the cooked pigeons covered in the stew.