by: ProChef360Blog Roasted Pigeon with Baby Spring Vegetables

Roasted-pigeon-with-baby-spring-vegetables

Creative twist to roasted pigeon. Visit http://prochef360blog.com for more recipes.


DateCreated 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

  1. 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.
  2. Peel and cook the baby spring vegetables in salted water, finish by glazing them with shallots, finish with butter and chopped parsley.
  3. When the pigeon is ready, take out and debone, deglaze mirepoix with brown stock, and reduce, Strain and set up glazed vegetables and jus.