Herb Roasted Pigeon Recipe
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.
Preparation 15 minutes
Cook 30 minutes
Ready in 45 minutes
Servings 2 Servings
Ingredients
- 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
Directions
- 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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