Roast Pigeons Recipe
Ingredients
| 4 oven-ready pigeons | ||
| 175ml rice alcohol or vodka | ||
| 5 tblspn sunflower oil 3garlic cloves, crushed | ||
| Onion | 1/2 , finely chopped (FOR THE MARINADE) | |
| Light soy sauce | 2 Tablespoon (FOR THE MARINADE) | |
| 2 tspn honey or golden syrup | ||
| 1/2 tspn 5-spice powder | ||
| Ground black pepper | 1 Pinch (FOR THE MARINADE) | |
| Water | 6 Tablespoon (FOR THE MARINADE) | |
| LEMON DIP | ||
| 2 lemons, cut in quarters | ||
| Salt | 2 Teaspoon (FOR THE MARINADE) | |
| black pepper | 1 (FOR THE MARINADE) | |
Directions
Prepare the pigeons by rubbing them inside and out with rice alcohol or vodka.
Place on a wire rack and set aside to dry.
Combine the ingredients for the marinade.
Paint the pigeons with this mixture inside and out, and leave for 1 hour to dry, either on a rack in a cool well-ventilated room or preferably hanging by their necks.
Brush the pigeons with the remaining marinade and roast on a rack in a pan for 20 minutes.
Strip the flesh from the cooked pigeons and arrange on a warmed plate.
Divide the lemon wedges among 4 dinner plates and add 1/2 tspn salt and a pinch of pepper to each.
Guests make their own dip by mixing the salt and pepper and moistening the mixture with a squeeze of lemon juice.
Place on a wire rack and set aside to dry.
Combine the ingredients for the marinade.
Paint the pigeons with this mixture inside and out, and leave for 1 hour to dry, either on a rack in a cool well-ventilated room or preferably hanging by their necks.
Brush the pigeons with the remaining marinade and roast on a rack in a pan for 20 minutes.
Strip the flesh from the cooked pigeons and arrange on a warmed plate.
Divide the lemon wedges among 4 dinner plates and add 1/2 tspn salt and a pinch of pepper to each.
Guests make their own dip by mixing the salt and pepper and moistening the mixture with a squeeze of lemon juice.
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