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Braised quails

Braised quails

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  • 6 pigeons.
  • 1 big onion.
  • Milk caps (robellones).
  • ½ glass of vinegar.
  • 4 garlic.
  • 3 glasses of rosé wine.
  • 1 glass of broth.
  • Parsley.
  • Salt.
  • Olive oil.



First sauté the clean pigeons in olive oil. Then, take out the pigeons and, in the same oil, fry the chopped onion and the garlic. When it takes colour, add the vinegar, the wine, the parsley, the salt and then some robellones.
Finally, add the pigeons and a little broth. Cover the casserole and leave to cook for about an hour.

Translator DeepL

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