Smoked and vacuum-cooked pigeon with Szechuan pepper

The Szechuan pepper gives the pigeons a flowery, spicy aroma. The smokiness goes perfectly with the intense flavour of the pigeons.

Smoked and vacuum-cooked pigeon with Szechuan pepper

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Szechuan pepper



woodchips for smoking

Preparation method

  • Heat the hot water bath to exactly 65°C.
  • Season the pigeons with salt and Szechuan pepper.
  • Smoke the pigeons in a warm smoker for no longer than ten minutes.
  • Then pull them vacuum and cook in the Sous Vide System at 65°C for 35 minutes.
  • Immediately cool in iced water and store in the refrigerator until needed.

Serving suggestions

  • With a rocket, beetroot, onion confit, and walnut salad.
  • As a main course with components of beetroot, potato, and figs.

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