Stuffed Pigeon / Peristeria Gemista

Ingredients

 * 4 whole pigeons, cleaned
 * chopped pigeon livers
 * 1/2 cup butter
 * 1/2 cup Greek Kefalotiri, in small chunks
 * 1/2 cup rice
 * 1/4 cup walnuts, coarsely chopped
 * 1/4 cup raisins
 * 1 small onion, chopped
 * salt & pepper
 * 2 lemons

Directions

 * 1) Par boil the rice in salt water for 10 minutes and drain.
 * 2) In a skillet, heat the butter and fry the onions with the livers.
 * 3) Add the rice, salt & pepper, walnuts, raisins, and cheese.
 * 4) Toss it all together, mixing well.
 * 5) Remove the stuffing from the heat and set it aside.
 * 6) Take your pigeons and salt & pepper them and squeeze lemon juice on them - inside and out.
 * 7) Stuff the pigeons with the rice mixture and sew the cavity closed.
 * 8) Arrange them in a pan and drizzle them with olive oil.
 * 9) Pour 1 cup of chicken broth into the pan then cover it and bake for 1 hour or until done.
 * 10) Remove the foil for the final 10 minutes so they brown.