Roasted Pigeon with Baby Spring Vegetables Recipe
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Ingredients
Roasted Pigeon with Baby Spring Vegetables
3 pc Pigeon
100 gm Carrots
100 gm Celery
6 pc Baby Turnips
80 gm Butter
6 pc Baby Zucchini
10 gm Shallots
5 gm Garlic
Chopped Parsley
Salt and Pepper- To Taste
6 pc Baby Fennel
6 pc Baby Spring Onion
5 ml Olive Oil
500 ml Brown Stock
12 pc Baby Carrots
30 gm Garlic
How to make Roasted Pigeon with Baby Spring Vegetables
- Roast the whole pigeon with a mirepoix of carrot and celery, add the garlic, cook until a nice brown color; cook in the oven 12 to 18 minutes (depending on the size of the pigeon), glaze during cooking time.
- Peel and cook the baby spring vegetables in salted water, finish by glazing them with shallots, finish with butter and chopped parsley.
- When the pigeon is ready, take out and debone, deglaze mirepoix with brown stock, and reduce, Strain and set up glazed vegetables and jus.
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