Roast Pigeon

Method8 steps

1. 1

   Step 1: Bring the oven-ready pigeons (2) out of the refrigerator 30 minutes before cooking. Pat dry inside and out with kitchen paper; do not rinse raw poultry.

   Uses 2 pigeons (about 250 g each)

2. 2

   Step 2: Peel the shallots (3) and slice lengthways.

   Uses 3 shallot

3. 3

   Step 3: Season the prepared dried pigeons all over with the measured salt (½ tsp) and ground black pepper (½ tsp).

   Uses ½ tsp salt · ½ tsp ground black pepper · two oven-ready whole pigeons patted dry

4. 4

   Step 4: Heat the butter (1 tbsp) in a pan over medium-high heat. Sear the prepared seasoned pigeons until browned on all sides, turning with tongs, then transfer to a deep roasting tin.

   Uses 1 tbsp butter · same two dried pigeons seasoned with measured salt and pepper

5. 5

   Step 5: Cook the prepared sliced shallots in the same pan for 5 minutes until softened, then add to the roasting tin.

   Soften pigeon shallots · 5 minUses three peeled shallots sliced lengthways

6. 6

   Step 6: Put a bay leaf (2) on each prepared seared pigeon. Halve each bacon slice and tuck the halves over its breast, with the softened shallots in the roasting tin.

   Uses 2 slices streaky bacon · 2 bay leaves · seasoned birds browned on all sides in tablespoon butter · same three shallots fried five minutes in the searing pan

7. 7

   Step 7: Preheat the oven to 180°C conventional (356°F) or 160°C fan. Roast the prepared bacon-covered birds for about 14–16 minutes as an initial guide, then continue as needed until a thermometer in the thickest breast and thigh, away from bone, reads 74°C (165°F).

   Initial pigeon roasting guide · 16 minUses two seared birds each with bay leaf and one halved bacon slice over softened shallots

8. 8

   Step 8: Rest the cooked birds for 5 minutes before serving, with the optional thyme garnish.

   Rest pigeon · 5 minUses thyme · birds roasted until thickest breast and thigh reach 74 C 165 F