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Roasted Woodpigeon Add/Read Comments
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Woodpigeon flesh is darker and moderately deep in flavour but they have a tendency to dry out during roasting if not dealt with appropriately; in this case covering with strips of pancetta or bacon to keep that flavoursome breast meat moist. Serve with mash potato and a stir-fry of Brussel Sprouts, Chestnuts and cubes of Pancetta.
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Comments
I love feathered game too - haven't had wood pigeon for a while. Yours looks delicious and the brussels sprout stir fry sounds excellent.
Scribbled down by: Antonia on November 30, 2008 6:36 PM
feathered game rocks! i do find the tiny birds a tad tricky to make (not drying them out too much), but i love an old recipe of quail stuffed with raspberry and thyme and wrapped in bacon which was the speciality at a student restaurant i used to go to in Paris all the time. if the french excel at one thing, it's game birds... but now i know where to go outside france ;-)
Scribbled down by: johanna on December 1, 2008 9:46 AM
OMG that looks fantastic. I love pigeon but have never attempted to cook it myself. Can I join Johanna and come over to yours??
Scribbled down by: Jeanne on December 3, 2008 12:48 PM
For some reason I've not really had feathered game much, I guess I just haven't really come across it. I will endeavour to seek it out, as this looks and sounds delicious.
Scribbled down by: Lizzie on December 21, 2008 2:03 PM