Caramelized Pigeon With Honey

Preparation:

Preparation: Wash, clean and dry the pigeons. Cut the meat of the pigeons and insert the garlic and cloves. Brush the pigeons with oil and drizzle them with honey. Pierce the pigeons with a fork so that the aromas enter the meat. Let them rest for 30 minutes. Heat the oil in a saucepan, put the pigeons and turn them continuously until they caramelise. Cook until the meat is pink. Wine: Barbaresco (Piedmont), 4-8 years.