Gastronomixs

Pan-fried pigeon with flavourings

This is a classic yet delicious method of preparing a whole pigeon. The following recipe provides an indication of the quantities needed. 

Creation by Patrick Stolker, RON Gastrobar, Amsterdam, the Netherlands.

Pan-fried pigeon with flavourings

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Ingredients

1

 

pigeon

4

sprigs

thyme

1

sprig

rosemary

2

cloves

garlic

1

bay leaf, fresh

2

tbsp

oil

1

tbsp

butter

 

 

salt

 

 

pepper

Preparation method

  • Clean the pigeon, leaving the breasts with skin attached but removing the innards.
  • Put some oil in a thick-bottomed pan and heat.
  • Season the pigeon inside and out with salt and pepper.
  • First fry the breasts of the pigeon until golden brown.
  • Add the butter and herbs and turn the pigeon on its back.
  • Baste the pigeon on its back until the breast meat is cooked to satisfaction.
  • Allow the pigeon to rest in a warm place before using.

Serving suggestions

  • As a main dish with components of red cabbage or other cabbage, potato, mushrooms, grapes, orange, parsnip, or Jerusalem artichoke, etc.

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