Roasted Pigeon with Butter and Thyme

A thin, crispy skin hiding tender, juicy pink meat. The pan juices, mounted with butter and scented with thyme, bring an umami depth that highlights the bird's gamey character.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 981
• Protein: 65 g
• Carbs: 4 g
• Fat: 75 g

Ingredients

• 4 piece Pigeon meat ( gutted and trussed )
• 60 g Minimum butter sweet ( in cold cubes )
• 3 piece Garlic ( unpeeled )
• 4 piece Thyme ( whole sprigs )
• 150 ml Red wine ( for deglazing )
• 2 piece Shallot ( finely diced )
• 2 tbsp Sunflower oil ( for browning )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 ml Veal stock concentrate ( liquid )

Instructions

1. Preparation and seasoning

   Salt and pepper the inside of the pigeons. Truss the birds with kitchen twine so they maintain a regular shape during cooking.

2. Initial browning

   In a pot with hot sunflower oil, brown the pigeons on all sides. The skin should start to turn golden and become firm.

3. Roasting and basting

   Add the butter, unpeeled garlic cloves, and thyme. When the butter foams, place in the oven at 200°C. Baste the pigeons every 5 minutes with the cooking butter to nourish the meat.

4. Resting the meat

   Remove the pigeons and place them on a rack, breast side down. Cover loosely with foil. Resting allows the fibers to relax and the juices to redistribute.

5. Making the jus

   Degrease the pot, add the chopped shallots, and deglaze with red wine. Reduce by half, then add the veal stock. Reduce again until it reaches a coating consistency. Strain through a fine sieve and whisk in a knob of cold butter.

Chef's tips

• Never cook past the 'pink' stage, or the meat will become metallic and dry.
• Basting with butter is the secret to a glazed skin and meat that doesn't dry out in the oven.

Storage

Eat immediately for the crispness. Keeps for 24h in the fridge, but the skin will soften.