To prepare the pigeon stuffing: Mince 1 onion. Heat ½ cup of butter in a pan and cook the pigeons’ hearts, livers and the minced onion for 5 minutes. Add in the rice and 1 cup of butter, stir until butter is melted, then flavor with salt and pepper. Set aside.

With the prepared mixture, stuff only ¾ of each pigeon cavity to leave room for the rice to expand, sew the openings or close them with toothpicks.

Put the pigeons in a large cooking pot, cover with water, add the cinnamon sticks, 1 whole onion and salt. Simmer the pigeons over low heat until they are tender (45 minutes ). While cooking, remove the foam that appears on the surface of water.

Meanwhile, cook the remaining stuffing mixture (rice+livers+hearts) in a pan for few minutes, then add water (twice as much water as stuffing). Cover and cook over low heat for 20 minutes, or until rice is cooked.

Remove the pigeons from their broth, and let them dry for a few minutes. Transfer the pigeons to a large skillet, and fry them with 1/2 cup of butter until they begin to brown.

Serve hot with the cooked stuffing on the side.