roast pigeon
serves two
2 pigeons
2 knobs of butter
2 garlic cloves, squashed but intact
2 sprigs of thyme
4 sage leaves
40g butter, melted
salt + pepper
100ml red wine
Heat the oven to 200C/180C fan. Stuff the birds with the butter, garlic and herbs and place in a roasting tray breast side up. Pour over the melted butter and season. Pour 50ml of the wine into the tray. Roast for 10 minutes. Reduce the heat to 180C/160C fan. Turn the pigeons over, add the remaining wine and roast for a further 30 minutes. Remove from the oven and allow to rest in the tray for 10 minutes.
2 pigeons
2 knobs of butter
2 garlic cloves, squashed but intact
2 sprigs of thyme
4 sage leaves
40g butter, melted
salt + pepper
100ml red wine
Heat the oven to 200C/180C fan. Stuff the birds with the butter, garlic and herbs and place in a roasting tray breast side up. Pour over the melted butter and season. Pour 50ml of the wine into the tray. Roast for 10 minutes. Reduce the heat to 180C/160C fan. Turn the pigeons over, add the remaining wine and roast for a further 30 minutes. Remove from the oven and allow to rest in the tray for 10 minutes.