Recipe

Roasted Pigeon With Baby Spring Vegetables Recipe

Add Step-by-Step Photos	Prochefblog / All my dishes 1 year ago Creative twist to roasted pigeon. Visit http://prochef360blog.com for more recipes. Prep:15m Cook:30m Servings:6	Prochefblog
	roasted pigeon

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Ingredients

3 pc Pigeon

100 gm Carrots

100 gm Celery

6 pc Baby Turnips

80 gm Butter

6 pc Baby Zucchini

10 gm Shallots

5 gm Garlic

Chopped Parsley

Salt and Pepper- To Taste

6 pc Baby Fennel

6 pc Baby Spring Onion

5 ml Olive Oil

500 ml Brown Stock

12 pc Baby Carrots

30 gm Garlic

Directions

Roast the whole pigeon with a mirepoix of carrot and celery, add the garlic, cook until a nice brown color; cook in the oven 12 to 18 minutes (depending on the size of the pigeon), glaze during cooking time.

Peel and cook the baby spring vegetables in salted water, finish by glazing them with shallots, finish with butter and chopped parsley.

When the pigeon is ready, take out and debone, deglaze mirepoix with brown stock, and reduce, Strain and set up glazed vegetables and jus.

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Comments

jenniferbyrdez 1 year ago said:
I don't think I could eat one-just too cute. I don't think most american's realilize (sp) that pigeon's were actually brought to this country to eat.

22566 1 year ago said:
I enjoy squab a great deal,and this recipe sounds like a must try.

Thank-you

Kind Regards

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