Roasted Whole Pigeon - a Great Way to Mix up Weeknight Dinners roasted whole pigeon - a great way to mix up weeknight dinners - oven roasted pigeon 8 1024x682 660x330 - Roasted Whole Pigeon – a Great Way to Mix up Weeknight Dinners

Roasted Whole Pigeon – a Great Way to Mix up Weeknight Dinners

Pigeons will be tough to put together as a result of the meat will dry simply as with different poultry.

Don’t let this stop you from making this dish and deal with this little fowl the identical manner as while you prepare dinner rooster. Select younger pigeons with a minimal of fats underneath the pores and skin and if following this recipe all will go nicely.

oven roasted pigeon roasted whole pigeon - a great way to mix up weeknight dinners - oven roasted pigeon 8 1024x682 - Roasted Whole Pigeon – a Great Way to Mix up Weeknight Dinners



Roasting pigeons complete brings out their wealthy flavour and retains the meat tender and juicy. On this recipe we serve them on a layer of braised cabbage with pancetta. We flash fry first, flambé, and end the cooking course of within the air fryer to make a crispy pores and skin.

Flavour will be added to the pigeon cavity with recent herbs, mushrooms or different aromatics. The fillet tends to prepare dinner faster than the legs throughout roasting. To keep away from dryness, place some bacon or pancetta rashers over the breast.

Since pigeons are solely small you possibly can serve 1 complete fowl per particular person.

oven roasted pigeon roasted whole pigeon - a great way to mix up weeknight dinners - oven roasted pigeon 10 500x500 - Roasted Whole Pigeon – a Great Way to Mix up Weeknight Dinners

Roasted Whole Pigeon

Roasting pigeons complete brings out their wealthy flavour and retains the meat tender and juicy.

Prep Time 30 minutes

Cook dinner Time 30 minutes

Resting time 10 minutes

Whole Time 1 hr 10 minutes

Course Meat & Poultry

Delicacies Worldwide

Servings 2 individuals

Energy 220 kcal

Garnish

  • Braised cabbage with pancetta

Put together the pigeon

  • Test that every one feathers are nicely eliminated.Lower the legs, the wing ideas, the neck and the top off the physique. Concasser all trimmings and preserve for the sauce.
  • Test the cavity and take away the guts, liver and gizzards if nonetheless inside.

  • Season the pigeon with salt and pepper.

  • Soften butter and oil in a cocotte over a medium to excessive warmth then sear the pigeon.

  • Flip the pigeon to sear evenly on all sides to receive a golden color throughout. Take away the pigeons from the pan.

  • Flambé with the Armagnac.

  • Roast the pigeon within the oven at 120°C for half-hour. Place the pigeon the other way up on the wire rack, place foil on prime and relaxation for five minutes.

Make the sauce

  • Sauté the pigeon trimmings within the heavy-base pan till brown.

  • Add the veal inventory and prepare dinner the jus for 10 minutes.

  • Season the jus to style and pressure.

  • Lower the pigeon in half and serve with the jus apart.

  • If the jus has decreased an excessive amount of, add some water.

Energy: 220kcal Carbohydrates: 11g Protein: 11gFats: 8gLdl cholesterol: 1mg Sodium: 867mg Sugar: 4gVitamin A: 253IUVitamin C: 1mgCalcium: 2mgIron: 1mg

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