Roasted wood pigeon on toast - Good Food Middle East
Cooking game on top of a thick slice of sourdough bread is a lovely rustic way to trap all of the juices. Add herbs and red wine for extra oomph
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Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Wooden spoon
- Tongs
- Toaster
- Plate
Ingredients
- 2 oven-ready wood pigeons
- handful robust herbs such as thyme, sage and rosemary
- 4 garlic cloves, bashed but not peeled
- 2 tbsp olive oil
- 25g butter
- 2 thick slices sourdough bread
- 150ml red wine (Chianti works well)
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