Pigeon is an underappreciated meat that boasts a rich and gamey flavour. It is often disregarded as being too difficult to cook, or simply not worth the effort. Yet with the right recipe, can be transformed into a succulent and meal. In this article, we will be sharing a recipe for pigeon with that is sure to impress even the most discerning of palates.

Ingredients:

– 2 pigeon breasts
– 1 fennel bulb
– 4 cloves of garlic
– 1 red onion
– 1 lemon
– Salt
– Pepper
– Olive oil
– Butter

Directions:

1. Preheat your oven to 400°F.

2. Begin by preparing the fennel. Trim the top and bottom of the bulb, and cut it into wedges. Peel and slice the red onion into thin half-moons. Peel and chop the garlic cloves.

3. Take a baking dish and arrange the fennel and red onion in a single layer. Drizzle olive oil over the top, and season with salt and pepper. Place the dish in the oven and roast for 20 minutes.

4. While the fennel is , prepare the pigeon breasts. Season them generously with salt and pepper on both sides. Heat a skillet over medium-high heat, and add a tablespoon of butter. When the butter has melted, add the pigeon breasts to the skillet.

5. Cook the pigeon breasts for 3-4 minutes on each side until they are golden brown. Remove from the heat and set aside.

6. After 20 minutes, remove the baking dish from the oven. Add the chopped garlic to the fennel and onions, and give everything a good stir. Return the dish to the oven and cook for another 10 minutes.

7. While the fennel mixture is cooking, slice the lemon into thin rounds. When the 10 minutes are up, remove the baking dish from the oven and add the lemon slices to the fennel mixture.

8. Place the pigeon breasts on top of the fennel, onions, garlic, and lemon. Dot the pigeon breasts with a tablespoon of butter, and return the dish to the oven.

9. Bake for a further 10 minutes, or until the pigeon breasts are cooked through. Leave to rest for a few minutes before serving.

This recipe for pigeon with fennel is simple, but effective. The sweet and anise-like flavour of the fennel complements the rich and gamey pigeon meat perfectly. The addition of lemon adds a zesty freshness that balances out the dish beautifully.

If you’re looking for a new and exciting way to cook pigeon, give this recipe a try. It’s perfect for a special occasion, or for a midweek meal that feels a little bit fancy. Serve with a side of roasted potatoes or some crusty bread to soak up the delicious juices. Enjoy!

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
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