Gastronomixs

Pigeon cooked on hay

The aroma and taste of the hay give the pigeon a delicious smoky flavour.

Pigeon cooked on hay

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Ingredients

5

 

pigeons

1

litre

brine, 7% salt

2

 

cloves

1

bay leaf

5

 

peppercorns

20

g

brown caster sugar

2

cardamom pods

 

 

hay, fresh

Preparation method

  • Brine the pigeons with the spices in the brining liquid for half an hour.
  • Wash the hay three times in cold water and then dry out in the oven at 140˚C.
  • Remove the pigeons from the brine and rinse in cold water. Pat dry.
  • Smoke the pigeons on a mix of hay and soaked woodchips for about ten minutes. Do not let the temperature exceed 40˚C.
  • Fry the skin until crisp in a frying pan and put in the oven to cook until done if needed.
  • Remove the fillets from the carcass.

Serving suggestions

  • As part of a warm salad with finely sliced celeriac, walnuts, and apple.
  • 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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