Roasted Pigeons

Ingredients

• 1 Carrot
• 2 onions
• 1 Garlic clove
• 3 shallots
• 4 young pigeons (ready-to-cook)
• Salt
• pepper from grinder
• 3 tbsp oil
• 1 bouquet garni (herb sprig 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. 1.

   Peel the carrot. Peel the onions, garlic, and shallots. Chop everything finely.

2. 2.

   Separate the pigeon wings and debone the poultry except for the legs. Cut into portions and season with salt and pepper.

3. 3.

   Finely chop the removed bones and wings and sauté in 1 tbsp oil until browned. Add three‑quarters of the prepared vegetables and continue to sauté. Add the herb bouquet and pink peppercorns, pour in 1 l water, bring to a boil, then reduce heat and simmer for about an hour, skimming occasionally. Strain the broth through a fine sieve.

4. 4.

   Caramelize the honey and remaining vegetables in a pot while stirring. Deglaze with vinegar and simmer until syrupy for five minutes. Add everything to the pigeon broth and let it reduce for another 20–30 minutes. Strain the sauce again through a fine sieve, seasoning with salt and pepper.

5. 5.

   Heat the remaining oil and butter in a pan. Sear the pigeon pieces on all sides until browned. Transfer to a baking tray and bake in a preheated oven at 250 °C (gas: level 5‑6, convection: 225 °C) for 6–8 minutes. Plate the roasted pigeons with sauce and dust with cumin powder before serving.