🍽️ Crispy Roasted Pigeon with Caramelized Root Vegetable Sauce

Name: Crispy Roasted Pigeon with Caramelized Root Vegetable Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1 carrot; 2 onions; 1 garlic clove; 3 shallots; 4 young pigeons (ready for cooking); salt; pepper from the mill; 3 tbsp oil; 1 bouquet garni (herb bouquet of bay leaf, parsley and thyme); 1 tsp pink peppercorns; 50 g honey; 100 ml red wine vinegar; 1 tbsp butter; cumin powder (for dusting)

320 kcal · 30 min · 4 servings

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Ingredients

1 carrot
2 onions
1 garlic clove
3 shallots
4 young pigeons (ready for cooking)
salt
pepper from the mill
3 tbsp oil
1 bouquet garni (herb bouquet of bay leaf, parsley and thyme)
1 tsp pink peppercorns
50 g honey
100 ml red wine vinegar
1 tbsp butter
cumin powder (for dusting)

Instructions

1. Peel the carrot.
2. Peel the onions, garlic, and shallots.
3. Dice all the vegetables into small cubes.
4. Separate the wings from the pigeons.
5. Bone the poultry, but keep the legs (thighs) intact.
6. Cut the boned meat into bite-sized pieces.
7. Season the meat pieces with salt and pepper.
8. Finely chop the removed bones and wings.
9. Heat 1 tablespoon of oil in a pot.
10. Fry the bones and wings vigorously in it.
11. Add three-quarters of the prepared vegetable cubes.
12. Fry the vegetables along with them.
13. Add a herb bouquet (tied fresh herbs) and pink peppercorns.
14. Pour 1 liter of water into the pot.
15. Let the broth reduce for about 1 hour over high heat.
16. Skim the broth occasionally.
17. Strain the broth through a fine mesh sieve.
18. Add honey and the remaining vegetables to a pot.
19. Caramelize the mixture while stirring.
20. Deglaze with vinegar.
21. Let the sauce reduce to a syrupy consistency for 5 minutes.
22. Add the caramelized mixture to the pigeon stock.
23. Let the sauce reduce for another 20 to 30 minutes.
24. Strain the sauce through a fine mesh sieve.
25. Season the sauce with salt and pepper.
26. Heat the remaining oil and butter in a pan.
27. Fry the pigeon pieces vigorously on all sides.
28. Place the meat pieces on a baking sheet.
29. Preheat the oven to 250 degrees (Gas: Level 5-6, Fan: 225 degrees).
30. Roast the pigeons in the oven for 6 to 8 minutes.
31. Serve the roasted pigeon with the sauce.
32. Dust the dish with cumin powder.
33. Serve the dish hot.

Nutrition per serving

kcal: 320
Protein: 25 g · Fett/Fat: 20 g · Carbs: 10 g