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Roasted pigeon with rosemary served
Elegant roasted pigeon with rosemary and white wine

Roasted Pigeon with Rosemary

Author: Flavelo
Recipes Main Courses
Pigeon (Squab) is a red-meat poultry, tasting similar to duck but wilder, with mineral notes. This dish brings the classic elegance of French bistros: rosemary and garlic aromas balance the meat's slight metallic taste, whilst butter and wine thicken into a rich sauce by the end of cooking.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 2 servings
🔥 Calories 600 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Roasting dish: Sized to fit birds.
  • Spoon: For basting.

Allergen Information

⚠️ Milk (butter)
⚠️ Sulphur dioxide (wine)

Instructions

1 ✓

Preheat oven to 200°C. Wash pigeons, wipe dry. Check cavities.

Tip: Dry skin browns better.
2 ✓

Salt and pepper birds inside and out. Stuff cavities with a clove of garlic, a piece of rosemary, and a lemon slice.

Tip: Internal aromatics steam flavour from inside out during cooking.
3 ✓

Heat oil and half butter in a pan. Brown pigeons all over until they get a nice reddish-brown crust.

Tip: Pigeon skin is thin, browns quickly, be careful not to burn.
4 ✓

Transfer to roasting tin, pour wine underneath, and throw in remaining garlic. Cover with foil, roast for 15 minutes.

Tip: Steamy environment softens meat.
5 ✓

Remove foil, place a knob of butter on breasts, and roast further 10-15 minutes, basting with juices.

Tip: Basting glazes meat and browns butter nutty flavour onto skin.
6 ✓

Rest 5 minutes in warm place, serve sprinkled with parsley and poured over with juices.

Tip: Resting is mandatory here too to retain juices.

Recipe FAQ

How much should I cook it?
Pigeon (like duck) isn't usually cooked well-done. It's best when breast meat is still pink and juicy. Overcooked pigeon becomes dry and tastes livery.

Ingredients

  • 2 whole Pigeons/Squabs (ready-to-cook)
  • 2 sprigs Fresh rosemary
  • 3 cloves Garlic (crushed)
  • 0.5 whole Lemon (sliced)
  • 50 g Butter
  • 1 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 100 ml Dry white wine
  • 1 bunch Fresh parsley (for serving)