Roasted Wood Pigeon on Toast Recipe

Introduction

This roasted wood pigeon on toast is a wonderfully rustic dish that brings rich, gamey flavors to your table. Perfect for a special dinner, the pigeons are cooked with aromatic herbs and garlic, served on crispy sourdough with a splash of red wine for added depth.

Ingredients

• 2 oven-ready wood pigeons
• Handful of robust herbs such as thyme, sage, and rosemary
• 4 garlic cloves, bashed but not peeled
• 2 tbsp olive oil
• 25g butter
• 2 thick slices sourdough bread
• 150ml red wine (Chianti works well)

Instructions

1. Step 1: Preheat your oven to 220°C (200°C fan)/gas mark 7. Season the wood pigeons generously with salt and pepper. Stuff the cavities with most of the herbs and place one garlic clove inside each bird.
2. Step 2: Heat the olive oil and butter in an ovenproof shallow pan over medium heat. Brown the pigeons on all sides for about 5 minutes until golden. Remove the pigeons from the pan.
3. Step 3: In the same pan, fry the sourdough bread on one side until it is crispy and golden. Add more butter if necessary to achieve a nice crust.
4. Step 4: Flip the bread slices, then place a pigeon on each piece of bread. Scatter the remaining herbs and garlic cloves into the pan around the birds. Pour the red wine over everything.
5. Step 5: Transfer the pan to the oven and roast for 20 minutes. Once cooked, remove the pan and let the pigeons rest for 10 minutes before serving.
6. Step 6: Serve the roasted wood pigeons directly from the pan on top of the sourdough toast, spooning some of the pan juices over each plate for extra flavor.

Tips & Variations

• Use fresh, robust herbs to complement the gamey flavor of the pigeon and enhance the aroma.
• If you prefer, swap sourdough for a thick rustic country loaf for a different texture.
• Chianti is a lovely wine choice here, but a dry red from your favorite region will work well.
• To add extra richness, spoon a little softened butter over the pigeons just before roasting.

Storage

Store any leftover roasted pigeon and bread separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through, adding a splash of wine or stock to keep the meat moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other game birds for this recipe?

Yes, partridge or squab can be good substitutes, but adjust cooking times as needed depending on the size and type of bird.

How do I know when the pigeon is cooked?

The pigeon is cooked when the juices run clear and the meat is firm but still tender. Roasting for 20 minutes at the suggested temperature should achieve this, but use a meat thermometer if you have one—the internal temperature should reach about 75°C (165°F).

Roasted Wood Pigeon on Toast Recipe

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★★★★★

4.8 from 273 reviews

• Author: Hailey
• Total Time: 45 minutes
• Yield: 2 servings 1x

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Description

This rustic and elegant Roasted Wood Pigeon on Toast recipe features tender, herb-infused wood pigeons browned in butter and olive oil, finished roasting atop a crispy sourdough base with a splash of red wine for rich depth. It’s a perfect dish for showcasing game birds with a fragrant combination of thyme, sage, and rosemary, served warm straight from the oven to the table.

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Ingredients

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Wood Pigeon and Herbs

• 2 oven-ready wood pigeons
• Handful robust herbs such as thyme, sage, and rosemary
• 4 garlic cloves, bashed but not peeled

Cooking Fats

• 2 tbsp olive oil
• 25g butter

Other Ingredients

• 2 thick slices sourdough bread
• 150ml red wine (Chianti recommended)

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Instructions

1. Preheat and Prepare: Heat your oven to 220°C (200°C fan) or gas mark 7. Season the pigeons generously with salt and pepper. Stuff each bird’s cavity with nearly all the fresh herbs, reserving some for later, and insert one bashed garlic clove into each pigeon cavity.
2. Browning the Pigeons: In an ovenproof shallow pan, heat the olive oil and butter together over medium heat. Once hot, add the pigeons and brown them on all sides for about 5 minutes. This step locks in flavors and creates a delicious crust.
3. Preparing the Bread: Remove the pigeons from the pan and set aside temporarily. Place the sourdough bread slices in the pan, browning one side until crispy and golden. Add a little extra butter if needed to prevent sticking and enhance flavor.
4. Assembling for the Oven: Flip the toasted bread slices so the browned side is down. Place one pigeon on each slice of bread. Scatter the remaining herbs and the remaining garlic cloves into the pan around the birds for extra aroma.
5. Adding Wine and Roasting: Pour the 150ml of red wine (Chianti preferred) over the pigeons and into the pan. Carefully transfer the pan to the preheated oven. Roast for 20 minutes, allowing the wine to infuse and the pigeons to cook through.
6. Resting and Serving: Remove the pan from the oven and leave the pigeons to rest for 10 minutes in the pan. Serve the pigeons directly from the pan perched on their crispy sourdough bases, spooning some of the pan juices, garlic, and herbs over the top for enhanced flavor.

Notes

• Use fresh, robust herbs like thyme, sage, and rosemary for the best aromatic effect.
• Ensure the pigeons are properly cleaned and oven-ready before cooking.
• Chianti or other dry red wines complement the gamey flavor of wood pigeon well.
• Resting the birds after roasting helps retain their juiciness and tenderness.
• Serve immediately to enjoy the crispy toast and juicy pigeon at their best.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: British

Keywords: roasted wood pigeon, game bird, sourdough toast, herb roasted pigeon, red wine sauce, rustic main dish