Roasted wood pigeon on toast

Roasted wood pigeon on toast

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(1 ratings)

Prep: 20 mins Cook: 30 mins

More effort

Serves 2
Cooking game on top of a thick slice of sourdough bread is a lovely rustic way to trap all of the juices. Add herbs and red wine for extra oomph

Nutrition and extra info

Nutrition: per serving

  • kcal602
  • fat36g
  • saturates9g
  • carbs18g
  • sugars1g
  • fibre1g
  • protein37g
  • salt1.3g
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Ingredients

  • 2 oven-ready wood pigeon
  • handful robust herbs such as thyme, sage and rosemary
  • 4 garlic clove, bashed but not peeled
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 thick slices sourdough bread
  • 150ml red wine (Chianti works well)

Method

  1. Heat oven to 220C/200C fan/gas 7. Season the pigeons generously, stuff the cavities with nearly all the herbs, and place a garlic clove in each bird. Heat the oil and butter in an ovenproof shallow pan, and spend 5 mins browning the pigeons on all sides. Remove the pigeons and fry the bread on one side until crispy and golden, adding more butter to the pan if you need to.

  2. Turn the bread over and sit a pigeon on each slice of bread. Scatter the remaining herbs and garlic into the pan, and pour over the wine. Put the pan in the oven for 20 mins, then remove and leave to rest for 10 mins. Serve the pigeon straight from the pan with the bread.

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Comments, questions and tips

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Comments (1)

bluegizmo's picture
5

Really unusual but very very tasty! Very easy to prepare and impressive (if a bit rustic) results.

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