Oven-roasted wood pigeon

This is a modern and simple method for preparing a whole pigeon. 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Oven-roasted wood pigeon

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wood pigeons 

Preparation method

  • Preheat the oven to 160°C.
  • Clean the pigeons, leaving the breasts with skin attached but removing the innards. 
  • Roast the pigeons with a kitchen blowtorch until golden brown. 
  • Lightly season the cavity of the pigeons with salt and roast in the oven for eight minutes just before serving. 

Serving suggestions

  • As a component in a composition with potato, star anise, orange, dates, and lentils. 
  • As a component in a composition with rosemary, celeriac, grapes, and walnuts. 

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