Pigeon from the Big Green Egg

This method of preparation gives the pigeons a lovely charcoal flavour. 

Pigeon from the Big Green Egg

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salt and pepper

Preparation method

  • Set the temperature of the Big Green Egg to 250°C.
  • Season the pigeons with salt and pepper.
  • Grill them on the Big Green Egg for five minutes until golden brown.
  • Reduce the temperature of the Big Green Egg to 150°C.
  • Place the pigeons back on the Big Green Egg and close the lid.
  • Cook until the pigeons have a core temperature of 54°C and leave to rest in a warm place. 

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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