Roasted Pigeon with Baby Spring Vegetables Recipe

Roasted Pigeon with Baby Spring Vegetables

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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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