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Perfect for autumn eating pigeon breasts are a popular meat used by chefs in pigeon recipes, prized for their rich, sweet and nutty flavour which work perfectly in combination with autumnal flavours such as beetroot, butternut squash and mushrooms.
Pigeon is a small game bird but is a great way to eat sustainable and local food. The whole of the bird can be enjoyed or just the soft succulent boned breast can be marinated can be marinated before cooking, as in Theo Randall’s recipe, which uses Marsala, thyme and garlic.
But you don’t need to be a pro to cook pigeon at home. Have a look at these three pigeon recipes chef creations from Theo Randall, Matthias Diether and Alfio Ghezzi which use three different techniques to cook and serve the pigeon and you will be won over by this delicate meat.
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.
Chef Matthias Diether's pigeon breasts recipe with beets and candied hazelnuts for when you are feeling ambitious. This is an exquisite way of serving pigeon.
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.