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Roast Pigeons Recipe
|Pigeons||4 (Use Oven Ready)|
|Rice alcohol/Vodka||175 Milliliter|
|Sunflower oil||5 Tablespoon|
|Garlic||3 Clove (15 gm)|
|Onion||1⁄2 , finely chopped|
|Light soy sauce||2 Tablespoon|
|Honey/Golden syrup||2 Teaspoon|
|Five spice powder||1⁄2 Teaspoon|
|Freshly ground black pepper||1 Pinch|
|Lemons||2 , cut in quarters|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1985 Calories from Fat 1123
% Daily Value*
Total Fat 126 g194.1%
Saturated Fat 23.2 g116.1%
Trans Fat 0 g
Cholesterol 605 mg
Sodium 6546.6 mg272.8%
Total Carbohydrates 44 g14.8%
Dietary Fiber 7.5 g30%
Sugars 11.5 g
Protein 124 g248%
Vitamin A 13.6% Vitamin C 246.4%
Calcium 22.4% Iron 179.2%
*Based on a 2000 Calorie diet
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.