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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
