The Roadkill Grill

I was sitting in Tompkins square park eating a bag of popcorn. Needless to say I was surrounded by fifty pigeons before I even got the bag open. I began to think, what could I do with a few pigeons? Then I remembered a recipe. I lead my little flock to Ave A and waited for a speeding truck to approach. I tossed a handful of popcorn into its path. I bet you can guess what happened. (Dinner!)

Pigeon With Just a Little Garlic
Makes 3-4 Servings

3-4 Pigeons (cleaned and plucked)
40 cloves of garlic (unpeeled)
3/4 cup of white wine (I like Thunderbird)
Salt and pepper to taste

Preheat oven to 450°. Pluck and gut pigeons. Wash thoroughly making sure you get all the gravel out. Crush one clove of garlic and rub the inside and outside of each pigeon. Salt and pepper. Place pigeons in a Dutch oven and arrange remaining cloves of garlic around the pan. Place in oven and reduce heat to 350°. After about 10 minutes, pour the wine over the pigeons and baste every 10 minutes. Roast for a total of 45 minutes. This will also work well with chicken, game hens, blah, blah, blah.