Red Wine Braised Pigeon Recipe

Red Wine Braised Pigeon Recipe

• 5g green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 2 whole pigeons, cleaned and cut into pieces
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup red wine
• 1 cup chicken or pigeon broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish
• Optional: 1/4 cup toasted pine nuts or almonds, for garnish

1. Prepare the Green Tea Rubs:
   • Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the pigeon pieces.
2. Season the Pigeon Pieces:
   • Pat the pigeon pieces dry with paper towels. Rub the green tea rubs all over the pigeon pieces, pressing the rubs into the meat to ensure they adhere well.
3. Sear the Pigeon Pieces:
   • Heat the olive oil in a large skillet over medium-high heat. Sear the pigeon pieces on all sides until browned, about 3-4 minutes per side. Remove the pigeon pieces from the skillet and set aside.
4. Sauté the Aromatics:
   • In the same skillet, add the finely chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, or until fragrant.
5. Simmer the Sauce:
   • Stir in the red wine, chicken or pigeon broth, tomato paste, and dried or fresh thyme. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 5-7 minutes. Season with salt and pepper to taste.
6. Braise the Pigeon:
   • Return the seared pigeon pieces to the skillet with the sauce. Bring the mixture to a simmer, then cover the skillet with a lid or foil. Reduce the heat to low and braise the pigeon for 1.5 to 2 hours, or until the meat is tender and falls off the bone.
7. Finish and Serve:
   • Remove the skillet from the heat and let the pigeon rest for a few minutes. Transfer the pigeon pieces to a serving plate. Spoon the sauce over the pigeon. Garnish with chopped fresh parsley and, if desired, toasted pine nuts or almonds.
8. Serve Immediately:
   • Serve the Red Wine Braised Pigeon immediately, enjoying the tender, flavorful meat with the rich, savory sauce and the subtle hint of green tea from the rubs.