Two young pigeons

Count thyme

Count rosemary

Five tablespoons of olive oil

Proper amount of salt

Crushed black pepper

A glass of red wine

French roast pigeon?

Deal with the squab first, chop off the head, neck and feet, and take out all the internal organs. Then use kitchen scissors to cut the spine and ribs from one side, and do the same on the other side. Then take out the spine and spread the pigeons flat. (It's a little troublesome, or you don't have to deal with it like this. The whole one will do. )

Then the leaves of rosemary and thyme are pulled out, and it is easy to pull them out backwards. Then add olive oil, salt and chopped black pepper, evenly spread on pigeons, and marinate for two or three hours.

Preheat the oven 180℃, then add olive oil to the pan, fry the pigeons on both sides until golden brown, then put rosemary and thyme under the baking tray, put the lightly fried squab on vanilla and bake in the oven for 15 minutes.

After baking, drain pigeons, wrap them in tin foil, keep warm, then pour in red wine, scrape all the dregs of the baking tray, pour them into a small pot, heat them, boil until the soup is half, and filter. Put the pigeons on a plate and pour the sauce.