CookEat Recipe
Breaded Grilled Pigeon
Flattened pigeon halves briefly seared, coated with egg, butter and breadcrumbs, then gently grilled.
Method
Steps
Step 1
Gather the ingredients: 1 large young farmed food-grade pigeon, about 500–600 g, professionally dressed and split lengthwise into two halves; 1 tablespoon olive oil; 40 g butter; 1 egg; 60 g fine dry breadcrumbs; Salt and black pepper.
Step 2
Keep the dressed pigeon cold and do not rinse it. Flatten the two halves gently, protecting the bones and checking for loose fragments. Melt the butter without boiling, then let it cool to lukewarm. Beat the egg and mix it with the butter. Put the crumbs in a separate shallow dish. Preheat a covered grill for gentle indirect cooking at about 170–180°C before searing the bird.
Step 3
Heat the oil in a frying pan. Sauté the pigeon halves for about 4–5 minutes in total, turning, just to firm the outside. Season while hot with salt and pepper. This is only the first stage of cooking: proceed straight to coating and grilling.
Step 4
Turn the warm halves in the egg-butter mixture until coated, let excess drip off briefly and cover with breadcrumbs. Transfer immediately to the prepared grill, using a clean fine grill basket if needed to support the coating. Discard leftover raw-egg coating.
Step 5
Grill gently for about 25–40 minutes, turning carefully and closing the lid between turns, until golden and the thickest meat in each half reaches at least 74°C away from bone. Move to cooler heat if the crumbs brown before the meat is ready. Serve hot, keeping the bones apparent. The source allows an accompaniment or sauce of choice, but neither is required for this plain version.
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