Roast Pigeon With Root Veggies
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves 2
Like most cities and towns around the world, Apia has a resident pigeon population. About ten years ago, on a trip to town, my daughter said “dad, I want a pigeon”. My dad raised pigeons and we ate pigeons so I thought that was a good idea. Read more Long story short, I built a basic pigeon coup and caught half dozen pigeons. Six weeks in their new home and that’s where they live. All pigeons are homing pigeons. I may have a hundred pigeons now. I sell them for about 75 cents US each. Feed them a couple cups of rice, grated coconut (it’s free here), barley, cracked corn, etc. each day and they are sweat. A word of warning, free flying pigeons can be tuff. Don’t skimp on the cooking. Okay, run down to Walmart and buy some tasteless, factory raised bird, wrapped in plastic. See less
Ingredients
- • 2 to 4 pigeons, plucked and dressed shopping list
- • 1/4 cup melted butter or olive oil shopping list
- • Salt and black pepper shopping list
- • Some root veggies: carrot, Turnips, parsnips, Jerusalem artichokes, fennel bulbs, etc. Pick and choose – mix and match. Clean em and cut em up. shopping list
- • 3 tablespoons chopped parsley shopping list
- • beer vinegar or malt vinegar, for garnish shopping list
How to make it
- 1. Preheat the oven to 425 F (220 C).
- 2. Put all the chunked-up vegetables in a small roasting pan and coat with about half of the melted butter. Salt them well and pop them in the oven to roast.
- 3. Take the pigeons out of the fridge when the veggies go into the oven. Let the pigeons come to room temperature for 30 minutes.
- 4. Stir the root vegetables, which should be starting to get brown. Paint the pigeons with more melted butter and salt them well.
- 5. Pour the remaining melted butter into a small pan and get it hot. Sear the sides of the pigeons in the hot butter. You want to get the legs and wings halfway cooked before the birds go into the oven. This should take about 6 to 10 minutes. Don’t sear the breast meat.
- 6. Check the vegetables. They should be pretty close to being done. If they are, remove them from the oven, put in a bowl and cover with foil.
- 7. Turn the oven up to 475°F (245 C).
- 8. Wipe out the roasting pan. Let the pigeons rest for the 10 minutes or so this will take. When the oven is ready, put the pigeons into the roasting pan, breast side up. Roast for 10 minutes.
- 9. Remove the pigeons from the oven and set on a cutting board. Turn off the oven, pour the vegetables back into the roasting pan, toss with the chopped parsley and set into the oven to re-warm and cook a bit more.
- 10. Let the pigeons rest for 5 minutes before serving.
- 11. Serve them surrounded by the vegetables, which you can season with a little vinegar if you want.
- As for the vegetables, go for it, or don’t. I have been known to skip these for some chips and fresh corn. If doing these, use whatever you want. The more the better, and the crazier the better. I served this with salsify, parsley root, carrots, Jerusalem artichokes and golden beets. Have at it.
- VARIATION: Fire up the barbe, get the heat right, add a few wet wood chips and put your pigeons on it and do the veggies and pigeons that way, with the lid closed. Wonderful smoky flavor. See Photo
- You got your veggies so all you need is some chewy Italian bread and vino See Photo. A decent Sauvignon will work. See Photo
People Who Like This Dish 2
- clbacon Birmingham, AL
- twill10 Cape Girardeau, MO
- elgourmand2 APia, Samoa
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