Title: English Wood Pigeon
Categories: Game Poultry British
Yield: 1 Servings

4		Skinned pigeons, split
		Cooking oil
1	cn	Onion soup
6		Green onions, chopped
1/4	c	Margarine
1		(4-oz ) can mushrooms
		Chopped parsley to taste
		Seasoned salt to taste
		Pepper to taste
		Garlic salt to taste

Brown pigeons in 3/4-inch oil; remove from skillet. Place pigeons in Dutch oven with soup. Saute onions in margarine; pour into soup. Add mushrooms, parsley & seasonings. Simmer, covered, for about 35 minutes or until tender. Serve over wild rice, if desired. Serves 4. ENJOY!!!

From: Sally Conner Date: 30 Jul 97 National Cooking Echo Ä

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