Pigeon

Pigeon

By
From
Encyclopedia of Food and Cookery

A small game bird with a distinctive, almost sweet flavour, which is highlighted by a tangy, sweet-sour sauce. If young and tender, pigeon may be roasted, with a rasher of bacon or pork fat or a lump of butter to keep it moist. Alternatively, and especially if it is older, pigeon may be braised or stewed.

Young fledgling pigeons, bred especially for the table, are called squab. They have a more delicate, tender flesh and are better suited to roasting in a very hot oven.

In general, allow one squab or one pigeon per person. If pigeon breasts only are offered, allow 3–4 breasts per person.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again