Pigeon with Polenta or Rice

Ingredients

• 2 whole Pigeon (Cleaned and prepared)
• 1 medium Onion (Finely chopped)
• 1 tablespoon Ginger (Grated)
• 2 cloves Garlic (Minced)
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 2 tablespoons Ghee (or vegetable oil)
• 1 cup Water
• 0.5 teaspoon Salt (Or to taste)
• 1 cup Polenta (Coarse ground)
• 4 cups Chicken or vegetable broth
• 2 tablespoons Butter
• 0.5 cup Parmesan cheese (Grated)

Instructions

1. 1In a bowl, mix together ginger, garlic, turmeric powder, chili powder, cumin powder, coriander powder, and salt. Rub this mixture all over the pigeons, inside and out. Let it marinate for at least 15 minutes.
2. 2Heat ghee (or vegetable oil) in a pot over medium heat. Add the chopped onion and sauté until golden brown (about 7 minutes). Add the marinated pigeons and brown them on all sides (about 5 minutes). Pour in water, bring to a simmer, cover, and cook until the pigeons are tender (about 45 minutes).
3. 3While the pigeon is cooking, bring the chicken or vegetable broth to a boil in a saucepan. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and simmer, stirring frequently, until the polenta is thick and creamy (about 20-30 minutes). Stir in butter and Parmesan cheese.
4. 4Serve the cooked pigeons over a bed of creamy polenta. Garnish with fresh herbs, if desired.