Traditional Irish Pigeon recipe - Floyd on Britain & Ireland - BBC

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

Chop the legs of two pigeons into small pieces.

Sauté chopped pigeon legs with shallots and garlic in butter.

Add thyme and cover with about 1 to 1.5 pints of water.

Let it simmer gently for about 1 to 1.5 hours.

Strain the mixture to create the base for the sauce.

Prepare the pigeon by applying butter to it.

Place the pigeon in the oven for 10-12 minutes until it is pink.

Carve the pigeon after removing it from the oven.

Prepare the sauce by reducing the pigeon stock and red wine.

Fry shallots and garlic, then add thyme and beat in butter to thicken the sauce.

Serve the pigeon with the sauce poured over it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens