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.
Second Skin Bird
When looking at the many different ways to keep game birds moist, we thought we had tried them all until we ended up with a stewing chicken that needed to be skinless for a recipe and a pheasant that needed a skin. Hence, Second Skin Bird was born!
You can use any small game bird for this recipe. Try pheasant, grouse, pigeon or quail.
The pan is lined with onions to collect the juices while roasting, and makes a great side dish. You can also add sliced root vegetables, like potatoes or carrots, to the pan.
This recipe is from Tiffany’s book Cooking Game Birds. To buy this book, and many more, visit here.
salt and pepper, to taste
1 pheasant, 2 chukar/grouse, 3 pigeons or 4 quail, cleaned and dressed
skin from one chicken
1 onion, sliced
Preheat the oven to 350 degrees F (177 degrees C).
Salt and pepper the inside and outside of the bird(s).
If cooking more than one bird, divide the chicken skin into equal parts. Drape the chicken skin over the game bird(s), securing with toothpicks if needed.
Place the onions in a shallow roasting pan, placing the bird(s) on top. Drizzle with the olive oil.
Roast for 45 minutes or until a meat thermometer reaches 150 to 160 degrees F (66 to 71 degrees C). Baste occasionally with pan drippings.
Let sit 10 minutes before carving.