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Perfect for autumn, pigeon is a popular meat used by chefs. Pigeon recipes, prized for their rich, sweet and nutty flavour which works perfectly in combination with autumnal flavours like earthy beetroot, sweet butternut squash and umami-packed mushrooms.
Pigeon might be a small game bird but what it lacks in size it makes up for in flavour and sustainability. In fact, pigeon is a great way to eat sustainable and local meat.
The whole of the bird can be enjoyed or just the soft succulent boned breast which lends itself to refined chef driven recipes.
Have a look at these four chef-inspired pigeon recipes from Theo Randall, Matthias Diether, JP McMahon and Alfio Ghezzi showcasing different techniques to cook and serve pigeon and you'll soon be won over by this delicate meat.
PIGEON, FORTUNELLA AND CAULIFLOWER, CREAM OF BEETROOT, CHINOTTO AND SHERRY CASK GRAPPA
Chef Alfio Ghezzi created this recipe inspired by Nespresso's Lungo Forte. The whole pigeon is used, cooked until pink and tender and served with an interesting beetroot sauce laced with grappa.
PIGEON BREASTS RECIPE
Chef Matthias Diether's pigeon recipe features beets, candied hazelnuts and homemade orange sorbet. It is an exquisite way of serving pigeon.
PIGEON AND SQUASH
Chef JP McMahon sears pigeon breast before cooking it sous vide and dishing it with squash, elderberries and tarragon vinegar.
PIGEON ON BRUSCHETTA AND CHANTERELLES
A creative bruschetta recipe from Theo Randall. Try this dish of tender pigeon meat infused with marsala and served on top of bruschetta.
If you are looking for more interesting recipes to try with meat try cooking with Guinea Fowl.