Wild wood pigeon
Pigeon is rich in colour and flavour and a great bird for roasting. About 300g in weight they are suitable for 1 person and make sure that you get the streaky bacon to dress the top of the bird to keep it moist and tender.
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Heat the oven to gas mark 7. Stuff the cavity with thyme, rosemary and sage herbs.Place 2 cloves of garlic in each bird Place a table spoonful of olive oil in a frying pan and brown bird. Add 150ml of red wine plus the bird into a roasting tin and cook for 20mins and allow to rest for 10mins
Serve with roast potatoes and green veg
Patricia Harbottle (verified owner) –
These birds were so tender and plump. We had the breasts cooked pink and made into a salad, with the legs poached, then browned and added. The rest of the carcasses made into a wonderful stock. We have since had carrot and tomato soup made with the stock and we froze the rest.