Pigeon with Peas

Roasted pigeon meat, pink at the center, served with melting green peas and smoked bacon. A glossy, reduced sauce that coats the back of a spoon, infused with fresh thyme.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 1541
• Protein: 95 g
• Carbs: 44 g
• Fat: 107 g

Ingredients

• 4 piece Pigeon meat ( whole and cleaned )
• 1000 g Green peas ( shelled )
• 300 g Smoked lardons ( in strips )
• 2 piece Onion ( finely sliced )
• 2 piece Butterhead lettuce ( shredded )
• 80 g Minimum butter sweet ( cold and diced )
• 4 tbsp Sunflower oil
• 4 piece Thyme ( sprigs )
• 2 piece Bay leaf
• 2 pinch Gray sea salt
• 2 pinch Black peppercorns ( ground )
• 600 ml Chicken stock

Instructions

1. Searing the pigeons

   In a pot with oil and a knob of butter, brown the pigeons on all sides. The skin should be golden and crispy. Remove the pigeons and set aside.

2. Sautéing the garnish

   In the same pot, toss in the bacon and sliced onion. Sauté without burning. Deglaze with a bit of poultry stock to scrape up the browned bits from the bottom.

3. Cooking the vegetables

   Add the peas, shredded lettuce, thyme, and bay leaf. Cover with poultry stock until just submerged. Season lightly.

4. Simmering

   Place the pigeons back into the pot. Cover and simmer over low heat. The pigeons are ready when the meat feels springy to the touch. The peas should be tender but not mashed.

5. Finishing the sauce

   Remove the pigeons. Reduce the cooking liquid if necessary until syrupy. Whisk in cold butter to emulsify and make the sauce glossy.

Chef's tips

• Do not overcook the pigeon; it must remain pink to stay tender.
• Use fresh peas if possible; the sweet flavor is incomparable.
• The secret is in the reduction: the sauce must coat the back of the spoon.

Storage

Consume immediately. Pigeon does not reheat well as it toughens the meat.