Pigeon, grilled and roasted with salad

Pigeon, grilled and roasted with salad

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Pigeon is readily available in most produce markets or can be ordered from your butcher. It is not a rare food for secret societies any more. It is also fairly easy to cook, so long as you remember to keep it rare if you are roasting it.

Ingredients

Quantity Ingredient
8 pigeons
white wine
sage leaves
olive oil
selection of salad leaves, including radicchio, cos or iceberg
drizzle extra-virgin olive oil
splash balsamic vinegar
salt and pepper

Method

  1. Cut the pigeons in half and marinate in a little white wine, sage leaves and olive oil for a few hours.
  2. When you are ready to cook, preheat your grill or barbecue and preheat the oven to 200°C. Place a roasting tray in the oven to heat.
  3. Grill the pigeons lightly so they colour all over. Transfer to the hot roasting tray and drizzle over a little oil. Roast for 8 minutes, or until pink.
  4. Remove from the oven and rest the pigeons in a warm place. Use a sharp knife to slice away the breasts from the ribcage. Slice the breasts and arrange on each plate with a small mound of salad on the side, dressed with the olive oil and balsamic vinegar, and seasoned with salt and pepper. Add the legs as well, which are lovely to chew on.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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