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Recipe taken from scott Rea`s A Taste of Game,
YIELD: 6 portions COOK: 20 mins
Ingredients
12 pigeon breasts
100 grams ginger For the first marinade
1 tsp Salt For the first marinade
0.5 tsp chilli powder For the first marinade
1 tbsp vinegar For the first marinade
8 cloves garlic For the first marinade
200 ml thick Greek yoghurt For the second marinade
1 tsp chilli powder For the second marinade
1 tsp garam masala For the second marinade
1 tbsp vegetable oil For the second marinade
500 grams red onion For the spiced onions
2 limes For the spiced onions
2 tbs sugar For the spiced onions
2 tbs distilled vinegar For the spiced onions
chilli powder For the spiced onions
Salt For the spiced onions
Instructions
blend all the ingredients for the first marinade to make a paste. Skin the pigeon breasts and score the meat all over. Coat the meat in the mixture and allow to marinate overnight.
Make up thee second marinade with the yoghurt, chilli powder, oil and garam masala. Rub this into the pigeons and keep in the fridge overnight or until you want to use them (they will keep in the fridge for up to 4 days).
For the spiced red onions, finely slice the onions and squeeze the juice of the limes. Mix all the ingredients together in a large bowl, then allow to rest for at least 3 hours (though preferably overnight), mixing occasionally. It will keep in the fridge for 1 week.
re heat the oven to 200 degrees C. Place the pigeons on an oven tray and cook for 15 minutes if you want the breasts pink, or a little longer if you prefer meat well done. Remove from the oven and leave to rest for at least 5 minutes.
Serve with the spiced red onions.
YIELD: 6 portions COOK: 20 mins
Ingredients
12 pigeon breasts
100 grams ginger For the first marinade
1 tsp Salt For the first marinade
0.5 tsp chilli powder For the first marinade
1 tbsp vinegar For the first marinade
8 cloves garlic For the first marinade
200 ml thick Greek yoghurt For the second marinade
1 tsp chilli powder For the second marinade
1 tsp garam masala For the second marinade
1 tbsp vegetable oil For the second marinade
500 grams red onion For the spiced onions
2 limes For the spiced onions
2 tbs sugar For the spiced onions
2 tbs distilled vinegar For the spiced onions
chilli powder For the spiced onions
Salt For the spiced onions
Instructions
blend all the ingredients for the first marinade to make a paste. Skin the pigeon breasts and score the meat all over. Coat the meat in the mixture and allow to marinate overnight.
Make up thee second marinade with the yoghurt, chilli powder, oil and garam masala. Rub this into the pigeons and keep in the fridge overnight or until you want to use them (they will keep in the fridge for up to 4 days).
For the spiced red onions, finely slice the onions and squeeze the juice of the limes. Mix all the ingredients together in a large bowl, then allow to rest for at least 3 hours (though preferably overnight), mixing occasionally. It will keep in the fridge for 1 week.
re heat the oven to 200 degrees C. Place the pigeons on an oven tray and cook for 15 minutes if you want the breasts pink, or a little longer if you prefer meat well done. Remove from the oven and leave to rest for at least 5 minutes.
Serve with the spiced red onions.
