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English Wood Pigeon
4 Skinned pigeons, split
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.
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