Grilled Pigeon De La Mancha - Spanish Grilled Pigeon
From elgourmand2 8 years ago
- 45 Min. to make
- Serves 4
This is a really easy dish to make, but you do need the bay leaves and fresh sage. The Spanish smoked paprika is also important. If you can’t find smoked paprika, regular sweet paprika is OK. Figure on 2 doves per person for a light lunch or an appetizer, or 3 to 4 for a main course. Read more If you don’t have access to pigeon, squab is a great alternative. You could also do this with Cornish hens or teal ducks. See less
Ingredients
- • 12 pigeons, or 4 to 8 squab or teal shopping list
- • Kosher salt shopping list
- • 3 Tbs. olive oil shopping list
- • 12 bay leaves shopping list
- • 12 to 24 sage leaves shopping list
- • About 1/4 cup melted bacon fat, butter or duck fat shopping list
- • Spanish smoked paprika shopping list
- • Freshly ground black pepper shopping list
How to make it
- 1. Coat the doves with olive oil and salt them well.
- 2. Stuff each cavity with sage and a bay leaf.
- 3. Get your grill hot and clean the grates. Set the pigeons breast side up, close the lid and cook them over medium-high heat for 6 minutes. See Photo
- 4. Open the grill cover and turn the doves over so the top of the breast is wedged between grill grates.
- 5. Paint the birds with some bacon fat. Let them cook this way for a minute or two, just to get a little color.
- 6. Turn the doves on their sides and grill for another minute or two — for each side. Paint with more bacon fat.
- 7. Dust with the smoked paprika and the black pepper and move the birds to a platter.
- 8. Let them rest for 5 minutes.
- Eat with your fingers and serve with a Rioja red wine, a California Pinot Noir or an Italian Barbaresco See Photo. You’ll need a bowl to put the bones in. A simple tomato salad is a good accompaniment See Photo. Don’t forget the loaf of crusty bread. See Photo
People Who Like This Dish 1
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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