Roast Pigeon

Step 1

Bring the meat out of the fridge 30 minutes before cooking. Wash the inside of the bird with plenty of cold water and pat dry with kitchen paper.

Step 2

Peel the shallots and slice lengthways.

Step 3

Season the whole pigeon with pepper and salt.

Step 4

Put the butter in a pan over a medium to high heat and add the pigeons. Let them sear to brown the meat and then use tongs or a carving fork to turn the birds so that they are brown all over. Transfer the birds to a deep side roasting tin.

Step 5

Add the sliced shallots to the same pan and cook for 5 minutes until softened then add shallots to the roasting pan.

Step 6

Place a bay leaf on each whole pigeon. Cut each bacon slice in half and tuck over the breast to protect the meat in the oven.

Step 7

Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4 and roast for 10 - 12 minutes for a medium roast and 14-16 minutes for well done.

Step 8

Rest for 5 minutes before serving.