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Wood pigeon

Gennaro Contaldo from Good Food Live
Enjoy a taste of game with Gennaro Contaldo's flavourful recipe for pan-cooked pigeon flavoured with garlic and herbs

Wood pigeon

Method

1. Cut along the pigeon's breast bone and flatten it spatchcock-style. Season both sides with salt and pepper.

2. Heat the olive oil in a lidded, heavy-based frying pan. Add the pigeon and fry until browned on both sides.

3. Top the pigeon with the rosemary, lemon thyme, chilli and garlic. Cover the pan and cook for around 30 minutes.

4. Remove the pigeon, keeping warm, and add the red wine, stirring with a spatula to deglaze the pan.

5. Pour the pan juices over the pigeon and serve at once.

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Serves: 1

Prep: 15 min
Cook: 40 min

Ingredients
1 wood pigeon, plucked and gutted
salt and fresh ground black pepper
Olive oil, for shallow-frying
small bunch of Rosemary
small bunch of lemon thyme
1 red chilli
5 garlic cloves, in their skins
splash of Red wine