Grilled Pigeons from Floyd on Fire by Keith Floyd
Brush the pigeons with olive oil and season with salt, pepper and the herbs. Grill for 15 minutes per side, basting frequently with olive oil. Serve with tomato
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Grill
- Pastry brush
- Plate
Ingredients
- Herbes de Provence
- Olive oil
- Salt
- pepper
- 4 pigeons, split open and flattened
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Casserole of Pigeons from The Times Cookery Book by Katie Stewart
app.ckbk.com
Stuffed Pigeon - Kitch
gokitch.com
Pigeon peas
azmartinique.com
Herb Roasted Pigeon
bushcooking.com
Pigeon Pastilla
chefosama.com
Roast Wood Pigeon Recipe
greatbritishchefs.com
Pigeon carpaccio
shootinguk.co.uk
QUINCE PIGEONS - Les Vins de Saint-Émilion
vins-saint-emilion.com