Flattened and weighted, Flat Tuscan Quail cooks quickly on the grill or griddle. Any upland game bird can marinate in this simple marinade for up to 12 hours.
Herb Roasted Pigeon
Herb Roasted Pigeon is a favorite fall dish to create when the herb garden is busting at the seams. Experiment around with different variations and be sure to use what you have on-hand.
The original recipe calls for parsley, rosemary, and sage. However, thyme, oregano and lemon balm have made their way into this recipe when in season.
If you don’t have access to pigeon, try substituting squab or any other small game birds. You can also prepare this recipe with small chickens and increase the cooking time.
This recipe is from Tiffany’s book Cooking Game Birds. To buy this book, and many more, visit here.
salt and pepper, to taste
2 to 3 pigeon, dressed
olive oil for browning and drizzling
1 bunch parsley
4 sprigs rosemary
10 to 15 fresh sage leaves
2 to 3 cloves garlic, crushed
Preheat the oven to 400 degrees F (204 degrees C).
Salt and pepper the pigeon inside and out.
Heat about 1/4-inch (0.6com) of oil in a large skillet and brown the pigeon over medium-high heat.
Remove the birds from the skillet and stuff liberally with the herbs and garlic.
Place the pigeon breast-down in a casserole pan and roast for 15 to 20 minutes. Turn the bird breast-side up, drizzle with additional olive oil and roast an additional 10 minutes or until a meat thermometer reaches 150 to 160 degrees F (66 to 71 degrees C).