Pigeon Roast

Pigeon Roast Recipe from Cornwall, Ghana

Region / culture: Cornwall, Ghana | Preparation time: 15 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Pigeon roast is a delicious and flavorful dish that is perfect for a special occasion or a fancy dinner. The tender meat of the pigeon pairs perfectly with the tangy and savory flavors of the marinade, creating a dish that is sure to impress your guests.

History

Pigeon roast has been enjoyed for centuries in various cultures around the world. Pigeon meat has long been considered a delicacy, prized for its rich flavor and tender texture. In many cultures, pigeon meat is considered a symbol of prosperity and good luck, making it a popular choice for special occasions and celebrations.

Ingredients

2 small pigeons or cornish hens
1 tsp powdered ginger
1 tbsp lemon juice
1 tbsp grated onion
salt and pepper to taste
1 medium ripe tomato, strained through a sieve
1 cup water
0.25 cup melted butter or margarine
1 tsp grated lemon rind (optional)
0.5 tsp curry powder

How to prepare

Sprinkle the pigeons with lemon juice, salt, and pepper.
Place the pigeons in a baking dish with 1 cup of water and bake in a preheated oven at 350°F (177°C) for the first 30 minutes.
In a bowl, mix together the remaining ingredients, then brush the mixture all over and inside the pigeons.
Continue roasting at 200°F (93°C) and baste the pigeons from time to time until they are tender and well browned. This may take approximately 1 hour for each pound of meat.

Variations

You can add different herbs and spices to the marinade mixture, such as thyme, rosemary, or paprika, to customize the flavor of the pigeon roast.
For a citrusy twist, add orange or lime juice to the marinade mixture.
You can also stuff the pigeons with a mixture of rice, nuts, and dried fruits for a more festive and flavorful dish.

Cooking Tips & Tricks

Make sure to season the pigeons generously with salt, pepper, and any other spices you prefer before roasting.

- Basting the pigeons with the marinade mixture throughout the cooking process will help keep the meat moist and flavorful.

- To ensure even cooking, rotate the pigeons in the oven every 20-30 minutes.

- Let the pigeons rest for a few minutes before serving to allow the juices to redistribute and the meat to become even more tender.

Serving Suggestions

Pigeon roast pairs well with a side of roasted vegetables, mashed potatoes, or a fresh salad. Serve with a glass of red wine for a complete and satisfying meal.

Cooking Techniques

Roasting the pigeons in the oven at a low temperature allows the meat to cook slowly and evenly, resulting in tender and juicy meat.

Ingredient Substitutions

If you cannot find pigeon meat, you can substitute with Cornish hens or quail for a similar flavor and texture.

Make Ahead Tips

You can marinate the pigeons in the refrigerator overnight to allow the flavors to develop and the meat to become more tender. Simply remove the pigeons from the refrigerator 30 minutes before roasting to bring them to room temperature.

Presentation Ideas

Serve the pigeon roast on a platter garnished with fresh herbs and lemon wedges for a beautiful and elegant presentation. You can also drizzle any remaining marinade over the pigeons for added flavor.

Pairing Recommendations

Pigeon roast pairs well with a variety of side dishes, such as roasted potatoes, steamed vegetables, or a fresh green salad. For a complete meal, serve with a glass of red wine or a refreshing cocktail.

Storage and Reheating Instructions

Store any leftover pigeon roast in an airtight container in the refrigerator for up to 3 days. To reheat, place the pigeons in a baking dish and cover with foil. Bake in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of pigeon roast contains approximately 300 calories.

Carbohydrates

Each serving of pigeon roast contains approximately 2 grams of carbohydrates.

Fats

Each serving of pigeon roast contains approximately 15 grams of fats.

Proteins

Each serving of pigeon roast contains approximately 25 grams of proteins.

Vitamins and minerals

Pigeon meat is a good source of iron, zinc, and B vitamins, which are essential for overall health and well-being.

Alergens

Pigeon meat may contain allergens such as poultry proteins. Please consult with your healthcare provider if you have any concerns about food allergies.

Summary

Pigeon roast is a nutritious and delicious dish that is rich in proteins and essential vitamins and minerals. It is a great option for those looking to add variety to their diet and enjoy a flavorful meal.

Summary

Pigeon roast is a delicious and elegant dish that is perfect for a special occasion or a fancy dinner. With a flavorful marinade and tender meat, this dish is sure to impress your guests and become a new favorite in your recipe collection.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Pigeon Roast. It was tucked away in an old cookbook that belonged to my great-grandmother, passed down through the generations. As I read through the ingredients and instructions, I couldn't help but wonder about the history behind this unique dish.

Growing up, my family always enjoyed trying new recipes and experimenting in the kitchen. My mother was an excellent cook, and she taught me everything I know about preparing delicious meals. But the idea of roasting pigeon was something I had never even considered before.

I decided to ask my mother about the recipe, hoping she could shed some light on its origins. To my surprise, she told me that the recipe had been passed down in our family for generations, dating back to a time when pigeon was a common delicacy enjoyed by many. She explained that pigeons were often hunted for their meat, which was considered a rare and delicious treat.

Intrigued by this newfound knowledge, I set out to learn more about the history of pigeon roasting. I spoke to elderly members of our community, who shared stories of how they used to catch pigeons in their youth and roast them over an open fire. They described the rich, gamey flavor of the meat and the unique spices and seasonings used to enhance its taste.

Armed with this information, I knew I had to try my hand at making pigeon roast. I gathered the necessary ingredients - a plump pigeon, fresh herbs, garlic, onions, and a few secret spices passed down through the generations. As I prepared the bird for roasting, I couldn't help but feel a sense of connection to my ancestors, who had undoubtedly cooked this dish with care and reverence.

The aroma that filled my kitchen as the pigeon roasted in the oven was intoxicating. I eagerly awaited the moment when I could finally taste the fruits of my labor. When the timer finally dinged, I pulled the pigeon out of the oven and carved into the tender, juicy meat. The flavor was unlike anything I had ever tasted - rich, savory, and deeply satisfying.

I shared the pigeon roast with my family, who were hesitant at first to try such an unusual dish. But one bite was all it took for them to be won over. They marveled at the complexity of the flavors and the tender texture of the meat. My children, in particular, were fascinated by the idea of eating a bird that they had only ever seen in the city streets.

As I sat at the table, surrounded by my loved ones, I felt a deep sense of pride in carrying on the tradition of pigeon roasting. I knew that this recipe would continue to be passed down through the generations, just as it had been in my family for centuries.

In the years that followed, I continued to perfect my pigeon roast recipe, adding my own twist to the classic dish. I experimented with different herbs and spices, creating a flavor profile that was uniquely my own. Each time I cooked pigeon roast, I felt a connection to my ancestors and a deep appreciation for the culinary traditions that had been handed down to me.

To this day, pigeon roast remains a beloved dish in my family. Whenever I prepare it, I am transported back in time to a simpler era when pigeons roamed the skies and were enjoyed as a rare and delicious delicacy. I am grateful for the opportunity to carry on this tradition and to share the rich history of pigeon roasting with future generations.