Pigeon

TASTING NOTES FROM THE CURATOR

Pigeon is a delicacy in many places, like France, where this pigeon comes from. It’s a very delicious bird, with lean, tasty meat. It’s exceptionally tender, low in fat, and its flavor is sweet and almost nutty. It is richer and more flavorful than chicken.

PREPARATION AND PAIRINGS

Pigeon is smaller than chicken, so that must be put into consideration when cooking. It will cook faster and easier than chicken. Be careful not to overcook, otherwise they’ll become dry and unappetizing. The best ways to cook pigeon is to roast, grill, or cook them in a pan. Roasting, though, is the easiest way to keep all the flavor in.

• In a large bowl, whisk together butter, minced shallots, thyme, lemon zest, salt and pepper until smooth.
• Loosen the pigeon’s skin that’s attached to the breast and legs. Work in some of the butter mixture, spreading it over the breast meat and in the legs.
• Stuff the pigeon’s cavity with a sprig of thyme, then tie the legs together with kitchen twine. Season with salt and pepper.
• In a heavy skillet over medium-high heat, place some butter and olive oil and heat until foam subsides. Put the pigeon onto the pan, and brown it on all sides.
• Transfer the pigeon onto a baking dish or a roasting pan, and roast in a preheated oven at 450F for about 15-20 minutes.
• Using a kitchen thermometer, check the internal temperature of the breast. Once it reaches 145F, remove it from the oven and let it rest.
• Serve with some mashed potato or buttered vegetables. Enjoy!

A VERY NUTRITIOUS BIRD

Pigeon meat is highly nutritious, arguably even more nutritious than chicken. Aside from being low in fat, it’s also rich in protein. It’s full of minerals essential to the human body, like iron, zinc, calcium, potassium, sodium, among others. It also contains many important vitamins, like folate, riboflavin, and vitamins A and C. Pigeon meat can also help control blood sugar, lower blood pressure, and keep your liver and kidney healthy.

Storage Instructions

Store your uncooked pigeon on a low shelf in the refrigerator. Consume within 48 hours.