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Perfect for autumn, pigeon is a popular meat used by chefs in 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 three chef inspired pigeon recipes from Theo Randall, Matthias Diether and Alfio Ghezzi showcasing three different techniques to cook and serve pigeon and you'll soon 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.