a stuffed pigeon recipe - with braised green lentils
Stuffed Pigeon Recipe with green lentils
I love pigeon it is less gamey and less dry than a lot of game birds and this Stuffed Pigeon Recipe with green lentils allows its flavour to shine through. It is also easy to prepare and hard to get wrong.If you like this Stuffed Pigeon Recipe with green lentils why not try my favourite pigeon recipe our Pigeon Pudding recipe from Real Recipes is well worth the effort from Real Recipes
Recipe Summary
Preparation Time: 5 minutes
Cooking Time: 12 minutes
Total Time: 17 minutes
Servings: 4 servings
Serving size: 400gm
Calories per serving: 475
Fat per serving: 25gm
Updated on 30th March 2012 By:
For this Stuffed Pigeon Recipe with green lentils – You will need:
Ingredients (Serves 4)
- 4 wood pigeons
- 4 sage leaves
- 8 slices unsmoked streaky bacon
- 4 tablespoons olive oil
- 1 large carrot
- 1 medium onion
- 2 celery stalks
- 150gm of green lentils
- 1 sprig rosemary
- 1 bay leaf
- 1 sprigThyme
- 1/2 bulb of garlic
- 2 cloves b of garlic
- 100gm of butter
- 50gm streaky bacon
-
8 sage leaves
100gm fresh white breadcrumbs
Method
- Very finely chop the onion, carrot and celery
- Gently heat 2 tablespoons of the Olive Oil
- Add the carrot, Onion, chopped Garlic and celery
- Cook gently for five minutes then add the lentils rosemary thyme bay leaf and 1/2 bulb garlic
- Add enough water to cover the lentils
- Bring to the boil then simmer very gently for 40 minutes adding a little more water if necessary
- Remove from the heat and leave to cool
- Add the two cloves of garlic and the 50gm of pancetta to a food processor and whizz until combined
- Add the sage, 50gm of softened butter the breadcrumbs and seasoning to the processor and pulse to combine rice and stir until all the grains are coated
- Preheat the oven to 180c 350f gas 4
- Stuff the pigeon cavities with the breadcrumb mixture place a sage leaf on each breast then wrap each with 2 slices of bacon
- Heat an oven proof pan and add 2 tablespoons of oil
- Brown the pigeons all over
- transfer to the oven and cook for 15 minutes
- Remove from the oven and leave to rest whilst you finish the lentils
- Remove from the oven and leave to rest whilst you finish the lentils
- Drain the liquid from the lentils return to the pan and add the 50gm of butter
- Gently heat through to melt the butter
- Serve and enjoy
For the lentils
For the Stuffing
For the pigeons
An alternative treatment for the lentils in this Stuffed Pigeon Recipe with green lentils is to replace the butter with olive oil and to add a little balsamic syrupEnjoy!