Simple to do, and delicious.
4 pigeons
1 large onion, sliced
250 g mushrooms, sliced
1 tin tomatoes
1 bay leaf
herbs to taste (e.g. thyme)
1 tablespoon red wine vinegar
250 ml red wine
olive oil
salt and pepper
Heat the oil in a heavy casserole and brown the pigeons all over. Add onions and cook for a few minutes before adding mushrooms. Add all remaining ingredients except the wine, bring to the boil, cover, and cook in the oven at 160C for about an hour and a half, adding the wine after an hour. The meat should be falling off the bones when cooking time is up; if it isn’t, cook for longer. Serve with baked or mashed potatoes to mop up the sauce.