Pan Roasted Bresse Pigeon With Chestnuts ( Piccione Ripieno Di Castagne ) Recipe

• 6 x bresse pigeons (not wild pigeons)
• 6 slc prosciutto
• 1 Tbsp. extra virgin olive oil
• 150 ml Dolcetta wine from Piedmont
• 450 gm fresh chestnuts or possibly 250g vacuum packed peeled chestnuts
• 1 Tbsp. extra virgin olive oil
• 1 x red onion peeled and finely minced
• 2 clv garlic peeled and minced
• 175 gm resh belly of pork chopped
• 2 Tbsp. fresh thyme leaves
• 100 gm pancetta affumicata minced
• 150 ml Dolcetta wine
• 1 tsp crushed juniper berries
• 1/4 x nutmeg grated
•     sea salt and freshly grnd black pepper

Directions