- 2 pigeons
- about 200 gram mushrooms
- about 150 gram smoked bacon lardons
- 3 shallots
- 2 garlic cloves
- 150 ml dry white wine
- large knob of butter
- pepper and salt to taste
- optional: parsley for garnish
- optional: pommes noisette or any other potato dish for serving
Kitchen equipment needed
- cutting board & chef’s knife
- mushroom brush or paper kitchen towel
- optional: oven and oven dish
- optional: sous vide stick and plastic bag
- large skillet
Preparation — 10 minutes
You can cook the pigeon in various ways to end up with very tender meat. The fillets are quite small, so it’s best to cook the pigeon on the carcass during preparation. You can cook the pigeons sous vide, but most people don’t have the right tools to do this. You can also prepare them in the pan or oven, or a combination of the two. If you want to cook the pigeon sous vide, do this for about 3 hours before preparing the sauce.
For all cooking methods: first season them with pepper and salt. Peel and finely chop the shallots and garlic cloves. Rinse the mushrooms using a brush or paper kitchen towel and cut them into quarters.
Finishing the pigeon with mushroom and white wine sauce — 45 minutes
Heat a large knob of butter in a large skillet over high heat and cook the pigeons until they’re beautiful brown on all sides. You can add them to an oven dish and cook them for about 20 minutes in a pre-heated oven at 170 degrees Celsius or 340 degrees Fahrenheit.
If you want to cook them further in the pan, you can add the mushrooms to the skillet and cook for a few minutes. Then also add the bacon together with shallots and garlic and sauté for a few minutes more. Turn the pigeons from time to time then pour in the white wine. Turn down the heat and let it simmer for about half an hour.
If you have prepared the pigeons sous vide, remove them from the bag and you can cook them in a skillet until they’re beautiful golden brown on all sides if you like.
Remove the pigeons from the skillet and cut the small fillets from the carcass and, if you want, into slices. Serve with the mushroom and white wine sauce and pommes noisette or other potatoes and garnish with parsley if you like. Enjoy!