For 4 people
For 4 people
Season the pigeons with salt and pepper, inside as well.
Brush them with butter, place them in a dish, and bake for 30 minutes at 220°C.
Halfway through cooking, cover them with crème fraîche.
Add the white wine and continue cooking.
Cook the rice and set it aside.
Cook the chopped onion and the chopped zucchini in the butter.
Season with celery and white pepper, and simmer for 15 minutes.
Mix the zucchini with the rice and dill, spread the pigeons on top with the garnish and serve.
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