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 pigeons, 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.
Herb Roasted Pigeon Recipe
- salt and pepper to taste
- 2 pigeon dressed
- olive oil for browning and drizzling
- 1 bunch parsley
- 4 sprigs rosemary
- 15 fresh sage leaves
- 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).
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