Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Wood Pigeon.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Wood Pigeon.

    Post  Admin on Tue Nov 26, 2013 12:43 pm

    Serves 1.

    1 wood pigeon , plucked and gutted
    black pepper
    olive oil, for shallow-frying
    small bunch of rosemary
    small bunch of lemon thyme
    1 red chilli
    5 cloves garlic, in their skins
    splash of red wine

    1. Cut along the pigeon's breast bone and flatten it spatchcock-style. Season both sides with salt and pepper.

    2. Heat the olive oil in a lidded, heavy-based frying pan. Add the pigeon and fry until browned on both sides.

    3. Top the pigeon with the rosemary, lemon thyme, chilli and garlic. Cover the pan and cook for around 30 minutes.

    4. Remove the pigeon, keeping warm, and add the red wine, stirring with a spatula to deglaze the pan.

    5. Pour the pan juices over the pigeon and serve at once.

      Current date/time is Sat Feb 16, 2019 11:12 am