Perfect French Pigeon Recipe: A Quick Guide to Gourmet Poultry

Name: Perfect French Pigeon Recipe: A Quick Guide to Gourmet Poultry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: 1 bird Whole Pigeon (Cleaned and prepared); 1 tablespoon Olive Oil (For searing); 2 tablespoons Unsalted Butter (For roasting and basting); 2 cloves Garlic Cloves, crushed (For aroma); 3 sprigs Fresh Thyme Sprigs (For flavor); 1 teaspoon Salt (To taste); 1/2 teaspoon Black Pepper, freshly ground (To taste)

Discover how to prepare an exquisite French pigeon dish. This video provides a quick visual guide to seasoning, searing, and roasting pigeon to achieve tender, flavorful results, perfect for an elegant meal.

#Pigeon

#Poultry

#French Cuisine

#Gourmet

#Roast

#Fine Dining

#Special Occasion

Seasoned Pigeon Ready for Searing

Recipe Information

15m

Prep Time

25m

Cook Time

40m

Total Time

Servings

Medium

French

English

Nutrition (per serving)

350

Calories

30g

Protein

Carbs

25g

Fat

Pigeon Searing in a Hot Skillet

Ingredients

Whole Pigeon
(Cleaned and prepared)
1 bird
Olive Oil
(For searing)
1 tablespoon

Unsalted Butter
(For roasting and basting)
2 tablespoons
Garlic Cloves, crushed
(For aroma)
2 cloves
Fresh Thyme Sprigs
(For flavor)
3 sprigs
Salt
(To taste)
1 teaspoon
Black Pepper, freshly ground
(To taste)
1 teaspoon

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Pigeon Roasting with Butter and Herbs

Instructions

0/4 completed

1
Prepare the Pigeon: Clean the pigeon thoroughly and pat it completely dry with paper towels. Season generously all over with salt and freshly ground black pepper.
Preview
5m
Preview
Prepare the Pigeon: Clean the pigeon thoroughly and pat it completely dry with paper towels. Season generously all over with salt and freshly ground black pepper.
5m
Ensuring the pigeon is very dry helps achieve a crispy skin during searing and roasting.
2
Sear the Pigeon: Heat olive oil in a heavy, oven-safe skillet (like cast iron) over medium-high heat. Once hot, place the pigeon in the skillet and sear on all sides until golden brown, about 1-2 minutes per side.
Preview
5m
Preview
Sear the Pigeon: Heat olive oil in a heavy, oven-safe skillet (like cast iron) over medium-high heat. Once hot, place the pigeon in the skillet and sear on all sides until golden brown, about 1-2 minutes per side.
5m
A hot pan is key for developing a deep, flavorful crust quickly without overcooking the delicate meat.

3
Roast with Aromatics: Add butter, crushed garlic cloves, and fresh thyme sprigs to the skillet. Baste the pigeon with the melted butter and aromatics. Transfer the skillet to a preheated oven (200°C/400°F) and roast for 15-20 minutes, or until cooked to your desired doneness.
Preview
20m
Preview
Roast with Aromatics: Add butter, crushed garlic cloves, and fresh thyme sprigs to the skillet. Baste the pigeon with the melted butter and aromatics. Transfer the skillet to a preheated oven (200°C/400°F) and roast for 15-20 minutes, or until cooked to your desired doneness.
20m
Basting during roasting not only adds flavor but also helps keep the pigeon moist and succulent.
4
Rest and Serve: Remove the pigeon from the oven and let it rest on a cutting board, loosely tented with foil, for 5-10 minutes. This allows the juices to redistribute throughout the meat. Carve and serve immediately with your favorite accompaniments.
Preview
10m
Preview
Rest and Serve: Remove the pigeon from the oven and let it rest on a cutting board, loosely tented with foil, for 5-10 minutes. This allows the juices to redistribute throughout the meat. Carve and serve immediately with your favorite accompaniments.
10m
Resting is a critical step for any roasted poultry; it ensures a more tender and juicy final product.