Pigeon sauvage, haricots tarbais

Wild pigeon (squab) with Tarbais beans

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Classic Koffmann

By Pierre Koffmann

Published 2016

  • About

You need to make sure you buy young pigeon (squab) for this dish as they are the most tender and have the richest, darkest meat.

Ingredients

  • 1 garlic bulb, broken into cloves
  • 40 g (scant oz/3

Method

Heat the oven to 180°C (350°F/Gas 4).

Place the garlic and the butter in the middle of a square of foil and season it. Wrap the foil loosely around the garlic, sealing it well, and roast for