Pigeons with Vegetables

Ingredients

• 2 carrots
• 8 shallots
• 2 Garlic cloves
• 2 stalks celery
• 2 parsley roots
• 2 tbsp plant oil
• 200 ml dry white wine
• 250 ml game stock
• 4 pigeons (pre‑cooked about 350 g each)
• 6 sprigs rosemary
• 1 handful thyme
• Salt
• Pepper
• 1 tsp juniper berries
• 1 tsp coriander seeds
• 0.5 tsp Peppercorns
• 50 g butter
• 200 g Brussels sprouts
• 1 pear

Instructions

1. 1.

   Peel and wash the carrots, shallots, garlic, celery, and parsley roots; cut carrots, celery, and parsley roots into sticks, slice shallots into half‑rings, halve the garlic. In a roasting pan, sauté everything in hot oil, deglaze with wine, then add some stock.

2. 2.

   Preheat oven to 180 °C (356 °F) with fan or conventional heat.

3. 3.

   Rinse pigeons and pat dry; rinse herbs and shake dry. Season pigeon cavities with salt and pepper, stuff each with a sprig of rosemary and a few thyme stems. Tie loosely with kitchen twine and place breast side down on the vegetables. Crush juniper, coriander, and peppercorns in a mortar, combine with butter in a small pot and melt. Brush pigeons with some spice butter, season, and roast for about 25 minutes, spooning stock occasionally.

4. 4.

   Wash, trim, and split Brussels sprouts into individual leaves. Wash pear, quarter it, remove core, slice thinly. Add both to the pan with remaining herbs, turn pigeons, brush with remaining spice butter, season, and continue roasting another 25 minutes.

5. 5.

   Season final stew with salt and pepper; plate with pigeons and serve.