Pigeons in the countryside

Preparation:

Preparation: Clean the pigeons, wash and dry them. Put in each one a pinch of salt and pepper, the chopped rosemary, a bay leaf, a sage leaf and a slice of bacon. Arrange them in a pan, add salt and pour the lemon juice filtered through a sieve. Cover and cook the pigeons over low heat for 45 minutes. Serve them with boiled rice creamed with a knob of butter. Accompanying wines: Breganze Pinot Nero DOC, Ronco della Simmia VdT Di Romagna, Aglianico Del Sannio Beneventano DOC.