Recipes in the world of Flavilo

Roast pigeon served with rosemary

Roast Pigeon with Rosemary

Roast pigeon with rosemary is a classic game dish, captivating the taste buds with its harmonious combination of fresh herbs and white wine. This dish is simple to prepare yet elegant, making it the perfect choice for special occasions or holiday dinners. The tender, delicate meat of the pigeon and the fresh aroma of rosemary create an unforgettable gastronomic experience.

Prep Time 15 min
Preparation 40 min
Total 55 min
1200 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 2
⭕ 2 Whole Pigeon
⭕ 10 g Fresh Rosemary
⭕ 3 cloves Garlic
⭕ 1 Lemon
⭕ 50 g Butter
⭕ 30 ml Olive Oil
⭕ 10 g Salt
⭕ 5 g Black Pepper
⭕ 100 ml Dry White Wine
⭕ 10 g Parsley

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    Information iconRead More

    Preparation Steps

    1

    Preheat your oven to 400°F (200°C). Clean the pigeons, remove any remaining feathers, and rinse them under cold water.

    2

    Rub the pigeons inside and out with salt and pepper. Stuff each pigeon with one clove of garlic, a sprig of rosemary, and a slice of lemon.

    3

    In a skillet, melt the butter with the olive oil. Sear the pigeons on all sides until golden brown.

    4

    Place the pigeons in a roasting pan, pour the white wine around them, and cover with aluminum foil. Roast covered for 20 minutes.

    5

    Remove the foil, baste the pigeons with the pan juices, and roast for another 10 minutes, or until the skin is crispy.

    6

    Let the pigeons rest for 5 minutes before serving. Garnish with fresh parsley and serve with roasted potatoes or steamed vegetables.