River Café roast pigeon recipe
Rose Gray and Ruth Rogers from the River Café show us how to roast a pigeon Italian style.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lovefood.com.
Ingredients
- 4 Pigeons
- 4 Garlic cloves, peeled, plus one whole bulb, cut across in half
- 5 Bunches of fresh thyme
- 200 g Butter
- 1 Drizzle of extra virgin olive oil
- 200 ml Chianti Classico
- 1 Pinch of sea salt
- 1 Pinch of freshly ground black pepper
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