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oven roasted pigeon

Roasted Whole Pigeon

Roasting pigeons whole brings out their rich flavour and keeps the meat tender and juicy.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 1 hour 10 minutes
Course Meat & Poultry
Cuisine International
Servings 2 people
Calories 220 kcal

EQUIPMENT (click pictures for details)

Cocotte
Cocotte
Mesh sieve
Mesh sieve
Saucepan
Saucepan

Ingredients
 
 

Garnish

  • Braised cabbage with pancetta

Instructions
 

Prepare the pigeon

  • Check that all feathers are well removed.
    Cut the legs, the wing tips, the neck and the head off the body. Concasser all trimmings and keep for the sauce.
    raw pigeons
  • Check the cavity and remove the heart, liver and gizzards if still inside.
  • Season the pigeon with salt and pepper.
  • Melt butter and oil in a cocotte over a medium to high heat then sear the pigeon.
    flash fry the pigeons
  • Turn the pigeon to sear evenly on all sides to obtain a golden colour all over. Remove the pigeons from the pan.
    flash fry the pigeons
  • Flambé with the Armagnac.
    flambée the pigeons
  • Roast the pigeon in the oven at 120°C for 30 minutes.
    Place the pigeon upside down on the wire rack, place foil on top and rest for 5 minutes.

Make the sauce

  • Sauté the pigeon trimmings in the heavy-base pan until brown.
    make the sauce for pigeons
  • Add the veal stock and cook the jus for 10 minutes.
    make the sauce for pigeons
  • Season the jus to taste and strain.
    make the sauce for pigeons
  • Cut the pigeon in half and serve with the jus aside.
    oven roasted pigeon

Notes

  • If the jus has reduced too much, add some water.

Nutrition for 1 portion

Calories: 220kcalCarbohydrates: 11gProtein: 11gFat: 8gCholesterol: 1mgSodium: 867mgSugar: 4gVitamin A: 253IUVitamin C: 1mgCalcium: 2mgIron: 1mg
Keyword pigeon
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