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- 2 oven-ready wood pigeon
- handful robust herbs for example thyme, sage and rosemary oil
- 4 garlic clove clove, bashed although not peeled
- 2 tablespoons of essential olive oil
Most likely probably the most broadly-used oil in cooking, essential olive oil is pressed from fresh olives. It's…
Butter is created when lactic-acidity producing bacteria are put into cream and churned to create an…
Method
Heat oven to 220C/200C fan/gas 7. Season the pigeons generously, stuff the tooth decay with almost all the herbs, and put a garlic clove clove in every bird. Heat the oil and butter within an ovenproof shallow pan, and spend 5 mins browning the pigeons on every side. Take away the pigeons and fry the bread somewhere until crispy and golden, adding more butter towards the pan if you want to.
Turn the bread over and sit a pigeon on every slice of bread. Scatter the rest of the herbs and garlic clove in to the pan, and pour within the wine. Place the pan within the oven for 25 mins, then remove and then leave to relax for ten mins. Serve the pigeon right out the pan using the bread.
Recipe from Live Show magazine, October 2013
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