Wednesday, October 25, 2006

Roast Pigeon

This is even easier than the previous pigeon recipe, but requires you baste it to keep the pigeon moist. Pigeon, like all game, dries out very easily when roasted.

Per Person:

1 Pigeon
1 Rasher of streaky bacon
1 Knob of butter

Heat the oven to 200C and heat a roasting tray. Spread the butter on the breast of each pigeon. Wrap the pigeon and butter with streaky bacon. Put the pigeons on the heated roasting tray and into the oven. Baste the pigeons every 10 minutes. After 30 minutes, turn the temperature up to 230C, take the bacon off and cook until the skin is dark brown and crispy.

Serve with leftover vegetables and roast potatoes; note that the roast potatoes have to go in before the pigeons if you do it this way.