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Pichones Con Guisantes (Pigeon with Peas)
2 ea Pigeons; cleaned
1 Onion; finely chopped
1 lb Peas; shelled
1 tb Mint leaves
2 tb Olive oil; (2-3 tb)
1/4 pt White wine
1/2 c Water
Cut the pigeon into quarters and season with salt. Heat olive oil in a saucepan and fry pigeon quarters until golden. Sprinkle with wine, leave to simmer for 2-3 minutes and remove. Fry the onion in the same oil. As soon as it begins to colour, add water and mint leaves. Bring to the boil, season with a little salt, put in the peas and the pigeons, add a little more water if necessary and cook gently until the peas are ready.
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