Herb Roasted Pigeon Recipes
HERB ROASTED PIGEON
Steps:
- Preheat the oven to 400 degrees F (204 degrees C).
- Salt and pepper the pigeon inside and out.
- Heat about 1/4-inch (0.6com) of oil in a large skillet and brown the pigeon over medium-high heat.
- Remove the birds from the skillet and stuff liberally with the herbs and garlic.
- Place the pigeon breast-down in a casserole pan and roast for 15 to 20 minutes. Turn the bird breast-side up, drizzle with additional olive oil, and roast an additional 10 minutes or until a meat thermometer reaches 150 to 160 degrees F (66 to 71 degrees C).
Nutrition Facts : Calories 726 kcal, Carbohydrate 3 g, Protein 43 g, Fat 59 g, SaturatedFat 20 g, Cholesterol 217 mg, Sodium 140 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 32 g, ServingSize 1 serving
ROASTED WOOD PIGEON ON TOAST
Cooking game on top of a thick slice of sourdough bread is a lovely rustic way to trap all of the juices. Add herbs and red wine for extra oomph
Provided by Barney Desmazery
Categories Main course
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Season the pigeons generously, stuff the cavities with nearly all the herbs, and place a garlic clove in each bird. Heat the oil and butter in an ovenproof shallow pan, and spend 5 mins browning the pigeons on all sides. Remove the pigeons and fry the bread on one side until crispy and golden, adding more butter to the pan if you need to.
- Turn the bread over and sit a pigeon on each slice of bread. Scatter the remaining herbs and garlic into the pan, and pour over the wine. Put the pan in the oven for 20 mins, then remove and leave to rest for 10 mins. Serve the pigeon straight from the pan with the bread.
Nutrition Facts : Calories 602 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.3 milligram of sodium
ONE-PAN PIGEON BREAST WITH SPINACH & BACON
Indulge in this easy, one-pan pigeon dish for two. Serve with sourdough toast, spinach and bacon for a delicious meal. Impressive but simple, it takes just 20 minutes to make
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Starter, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat half the butter in a large frying pan, then fry the bacon for 5 mins until starting to crisp. Transfer to a plate using a slotted spoon. Fry the bread in any leftover bacon fat for 1 min on each side until crisp and golden, then transfer to a plate and set aside.
- Season the pigeon generously with salt and pepper, and heat the remaining butter in the pan until sizzling. Sear the pigeon for 2-3 mins on each side until golden, then transfer to a chopping board and leave to rest.
- Return the fried bacon to the pan and turn up the heat. Scatter over the mushrooms and fry for 3-4 mins until softened, then add the spinach, season and splash in the vinegar. Turn the heat up to high and stir-fry until the spinach is wilted. Divide the spinach mixture between the fried bread slices. Finely slice the pigeon breasts, arrange over the spinach and serve.
Nutrition Facts : Calories 553 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 2.8 milligram of sodium
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- Preheat the oven to 425°F. Put all the chunked-up vegetables in a small roasting pan and coat with about half of the melted butter. Salt them well and pop them in the oven to roast. Take the pigeons out of the fridge when the veggies go into the oven. Let the pigeons come to room temperature for 30 minutes.
- Stir the root vegetables, which should be starting to get brown. Paint the pigeons with more melted butter and salt them well. Pour the remaining melted butter into a small pan and get it hot. Sear the sides of the pigeons in the hot butter. You want to get the legs and wings halfway cooked before the birds go into the oven. This should take about 6 to 10 minutes. Don't sear the breast meat.
- Check the vegetables. They should be pretty close to being done. If they are, remove them from the oven, put in a bowl and cover with foil. Turn the oven up to 475°F, or even 500°F if it will go that high. Wipe out the roasting pan. Let the pigeons rest for the 10 minutes or so this will take. When the oven is ready, put the pigeons into the roasting pan, breast side up. Roast for 10 minutes.
- Remove the pigeons from the oven and set on a cutting board. Turn off the oven, pour the vegetables back into the roasting pan, toss with the chopped parsley and set into the oven to re-warm and cook a bit further. Let the pigeons rest for 5 minutes before serving. Serve them surrounded by the vegetables, which you can season with a little vinegar if you want.
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