Roasted Pigeon Recipe

Ingredients:

• 2 pigeons, cleaned and gutted
• 1 tablespoon black tea powder
• 1 cup boiling water
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
• 1 teaspoon fresh rosemary, or 1/2 teaspoon dried rosemary
• Salt and freshly ground black pepper to taste
• 1 cup red wine or chicken broth
• 1 tablespoon unsalted butter
• 1/4 cup chopped fresh parsley, for garnish

Instructions:

Prepare the Black Tea Marinade:

• In a small bowl, mix the black tea powder with the boiling water. Allow the tea to steep for 3-4 minutes, then strain and let it cool. This mixture will be used to marinate the pigeons.

Marinate the Pigeons:

• Place the pigeons in a shallow dish and pour the cooled black tea marinade over them. Cover and refrigerate for at least 1 hour or up to 4 hours.

Prepare the Pigeons:

• Remove the pigeons from the marinade and pat them dry. Discard the marinade. Preheat your oven to 400°F (200°C).

Season the Pigeons:

• Rub the pigeons with olive oil and season the inside and outside with salt, pepper, thyme, and rosemary.

Roast the Pigeons:

• Place the pigeons on a rack in a roasting pan, breast side up. Roast for 30-40 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C). Baste the pigeons with the pan juices every 10 minutes for the last 20 minutes of cooking.

Make the Pan Sauce:

• In the same roasting pan, add the red wine or chicken broth and bring to a boil over medium heat, scraping up any browned bits from the bottom of the pan.
• Reduce the heat and simmer until the liquid is reduced by half. Stir in the unsalted butter until it is fully incorporated. Season the sauce with additional salt and pepper if needed.

Serve:

• Remove the pigeons from the oven and let them rest for a few minutes. Carve each pigeon and place on a serving platter. Pour the pan sauce over the pigeons and garnish with chopped fresh parsley.
• Enjoy your Roasted Pigeon with a hint of black tea flavor, perfect for a special dinner or a game meal. The tender pigeon meat and rich pan sauce create a memorable and elegant dish.