Ad

Nutrition: per serving

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

Method

  • step 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.

  • step 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.

Recipe from Good Food magazine, October 2013

Ad

Comments, questions and tips (4)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.4 ratings

jack.morby287063

Wood Pigeons are not for eating!

bastardbear

Of course they're for eating - they're the single most destructive farmyard pest in the entire UK (per hectare) and their numbers are ludicrously over at over 5 million breeding pairs. Wood Pigeon meat is lean, healthy and tasty and we should be eating a great deal more of it.

This has been removed

Tim Cook

A star rating of 5 out of 5.

Absolutely delicious! I had to to use thick slices of ciabatta which worked very well.

GorroRamseay

no one cares

bluegizmo

A star rating of 5 out of 5.

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

GorroRamseay

wow this comment is as old as me

Ad
Ad
Ad