Pairs well with British Pigeon with Sesame Caramel
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British Pigeon with Sesame Caramel
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A recipe for preparing and cooking a lean and flavorful British pigeon, contrasted with a rich sesame caramel sauce.
00:45:00 total
Serves 2
medium
Meat Main Course
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Ingredients
- British pigeon - watch the video to see (legally caught)
- salt - watch the video to see (for curing)
- cold water - watch the video to see (for rinsing)
- red vinegar - watch the video to see (for covering)
- oil - watch the video to see (for frying, super duper hot)
- honey - watch the video to see
- Sriracha - watch the video to see
- Cherry vinegar - watch the video to see (infused with sesame and chili)
Instructions
- Prepare the Pigeons: Dress the pigeons and cover them in salt to lightly cure.
- Rinse the Pigeons: Rinse the pigeons in cold water to wash off the salt.
- Cover with Red Vinegar: Cover the pigeons with red vinegar and leave to hang.
- Cook the Pigeons: Baste the pigeons with super hot oil to crisp up the skin and cook the bird.
- Make Sesame Caramel: Combine honey, Sriracha, and cherry vinegar infused with sesame and chili to make the sesame caramel.
- Carve the Pigeons: Carve the pigeons by whipping off the breast off the bone.
