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Lynn's Pigeon  Raisin Orange Stuffing

6 x Tender young pigeons
1 x Lemon quartered
2 cup Freshly-cooked rice
1/4 cup Melted butter
    Salt to taste
    Freshly-ground black pepper to taste
1/4 tsp Italian seasoning mix
    Grated rind of 1/2 orange
2 tbl Seedless raisins
3 tbl Soft butter

 Method :
Plump raisins by soaking in hot water 10 to 15 minutes; drain. Dry the birds with a paper towel and rub the insides first with salt, then the cut side of the lemon. Make a stuffing of the rice, butter, salt, pepper, Italian seasoning, orange rind, and raisins. Stuff the birds loosely. Skewer or tie closed and spread the soft butter on the breasts and legs. Put birds onto a rack in a roaster and roast at 300 degrees for about 1 hour, basting frequently with 1 cup hot water in which 1 tablespoon of butter has been melted.
This recipe yields 6 servings.