Salt-crusted Anjou pigeon in the Big Green Egg
Have you ever made salt-crusted fish in your Big Green Egg? In this recipe we will be cooking Anjou pigeon in salt crust, which is super juicy and delicious.
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.biggreenegg.eu.
Ingredients
- 100 g celeriac
- 100 g winter carrots
- 100 g leek
- 2 tbsp olive oil
- 1 tsp Madras curry powder
- 2 tbsp bourbon
- 50 g dried porcini mushrooms
- 200 ml egg white
- 2 kg coarse sea salt
- 2 Anjou pigeons
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