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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Mixed Game Pie

Recipes arrow Occasionarrow Roast Pigeon
Roast Pigeon
Created by admin, Monday, 29 November 1999
Description
Allow one bird per person, young birds are best for roasting.

Ingredients
At a glance
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Methods/steps

Ingredients

1 pigeon (plucked and drawn)

1 or 2 rashers of streaky bacon

1 oz / 25g butter

Garnish and gravy for serving

Notes

230 deg C, 450 deg F, gas mark 8
Roast Pigeon

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 0 Hours & 20 Mins

Spread the bird with some softened butter and tie the bacon to cover the breast.

Roast in the centre of a hot oven for 15 - 20 minutes, basting well.

Remove the bacon before cooking is complete to allow the breast to brown.

Serve the bacon with the pigeon as garnish.

Serving Suggestion

Serve with a selection of vegetables and garnish

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