BBQ Pigeon with Mustard Glaze

Serves
1

Prep Time
30 mins

Cook Time
30 mins

Friday night in to yourself? Crack open your favourite beer, take over the kitchen and cook up this gorgeously sweet and smoky roasted pigeon. We’ve paired it with a fresh and fruity salad; top any leftover plums and raspberries with fresh whipped cream for a simple dessert.

Ingredients

Serving 1
  For the roast
1x Whole pigeon
2x Sprigs of fresh thyme
2x Cloves of garlic
  For the marinade
20g Honey
20g Teriyaki sauce
10g Wholegrain mustard
2g Smoked paprika
4g Smoked chipotle paste
  For the salad
250g Fresh watercress
40g Grated parmesan
8x Raspberries
3x Whole ripe plums

Equipment

2 roasting trays
Mixing bowl
Serving plate or board

1. Make the marinade

Stir the marinade ingredients together.

2. Marinade the pigeon

Place the whole pigeon in a mixing bowl and brush it with the marinade. Season with salt, pepper and smoked paprika then set aside in the fridge for 20 minutes.

3. Preheat the oven

Preheat the oven to 180 degrees. While you’re waiting for the oven to heat up, rub the skins of the plums with a little oil and sugar and place them on a roasting tray.

4. Roast the pigeon

Once hot, move the marinated Pigeon onto a separate lightly greased roasting tray with the garlic and thyme and cook for 20 minutes until nicely browned. Put the plums into the oven at the same time, cooking for around 4 minutes until just beginning to bleed.

5. Rest Pigeon

Remove the pigeon from the oven and leave to rest. Prepare the salad while the meat’s relaxing, pausing every now and again to baste the pigeon with the juices from the roasting tray.

6. Dress the salad

For the salad, simply dress the watercress win a drizzle of rapeseed oil, then rip up the fresh raspberries and scatter them among the leaves. Cut up the plums.

7. Serve

Serve the rested bird on a plate or board. Arrange the salad around the pigeon, top with the pieces of plum, and sprinkle grated parmesan liberally over the top.

Pigeon

Protein (100g)

17.5

Calories (100g)

142

Fat (100g)

7.5

Cholesterol (100g)

90

Selenium (100g)

0.13

View Pigeon recipes