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  1. Home
  2. roast dinner recipe

Roast Pigeon & French-Style Peas

Not Your Average Roast - by Barbara Northwood
  • 20 May 2019
Roast Pigeon & French-Style Peas
Prep: 30 Minutes - Cook: 25 Minutes - hard - Serves 4
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Not your traditional roast, for the confident cook. 

 

Ingredients

4 oven-ready Bresse or Anjou pigeons olive oil

4 medium carrots, trimmed, peeled and sliced into batons

12 cocktail onions, peeled and trimmed

200g ventreche (or unsmoked streaky bacon)

125g cold butter

600g fresh peas, podded

250ml chicken stock

1 round lettuce, shredded

Method

  1. Heat oven to 200C/180C fan/gas 6. Prepare the pigeons for roasting, season inside with salt and freshly ground black pepper, then smear birds all over with olive oil. Roast in the oven, turning on all sides, for about 8-10 mins for pink. Leave to rest before removing the legs and trimming to neaten.

  2. Blanch the carrots and onions in boiling water for 1 min, then refresh in iced water to keep them slightly undercooked.

  3. Blanch the ventreche for 5 mins, then cut into small lardons. Melt 25g of the butter in a sauté pan, add the ventreche and cook for 3-4 mins or until just starting to colour, then add the onions and carrots. After a few mins, add the peas and stock to moisten.

  4. Bring mixture to a simmer, then, piece by piece, stir in the remaining butter to thicken and enrich the stock. Finally, add the shredded lettuce and cook briefly, just until the leaves wilt. Taste and season with salt and freshly ground black pepper. Flood each serving plate with the stewed peas and vegetables and place pigeon on top.

Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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