Pigeons with Basil

Ingredients

2 Pigeons

600ml red wine

8 Cups dried Bread crumbs

150ml Cream

2 Cups basil chopped fine

1/2  Cup parsley chopped fine

1 Shallot chopped fine

2 Egg yolks

Salt and pepper to taste

4 Eggs

6 Cups bread crumbs dried over night 

Pour the wine into a sauce pan on a medium to low heat. In the mean while take a frying pan with a little oil and likely brown the pigeons then place in the sauce pan with the wine and simmer for 30mins and placing a lid on the sauce pan, turning the pigeons half way through cooking. Take a food processor and put in bread crumbs, cream, basil, parsley, shallot, egg yolks and salt and pepper and make a smooth paste. After the 30mins turn on oil for deep frying, remove the pigeons from the sauce pan and wipe dry and cover with the paste, beat the 4 eggs and place the pigeons into the eggs and cover then place in the bread crumbs making sure they are well covered, then slowly place in the oil and cook until nicely browned and serve.