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by: ProChef360Blog Roasted Pigeon with Baby Spring Vegetables
Creative twist to roasted pigeon. Visit http://prochef360blog.com for more recipes.
Created on :
20-11-2008
Ingredients ( 6 )
- 3 pc Pigeon
- 100 gm Carrots
- 100 gm Celery
- 6 pc Baby Turnips
- 6 pc Baby Zucchini
- 10 gm Shallots
- 5 gm Garlic
- Chopped Parsley
- Salt and Pepper- To Taste
- 6 pc Baby Fennel
- 6 pc Baby Spring Onion
- 5 ml Olive Oil
- 500 ml Brown Stock
- 12 pc Baby Carrots
- 30 gm Garlic
Directions
- Roast the whole pigeon with a mirepoix of carrot and celery, add the garlic, cook until a nice brown color; cook in the oven 12 to 18 minutes (depending on the size of the pigeon), glaze during cooking time.
- Peel and cook the baby spring vegetables in salted water, finish by glazing them with shallots, finish with butter and chopped parsley.
- When the pigeon is ready, take out and debone, deglaze mirepoix with brown stock, and reduce, Strain and set up glazed vegetables and jus.
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