Spicy Pigeon Breasts with Coriander Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About

Pigeon breasts cooked in this manner are like little tasty and succulent steaks and the slight coating of spices adds delicious flavour.


For the sauce

  • 4 pigeons
  • 2 tablespoons oil
  • 1 carrot, chopped


Remove the breasts from the pigeons and set aside. Chop the carcases and legs and brown in 2 tablespoons of oil. Add the carrot, onion, and celery and bouquet garni and stir until they begin to colour. Add a small glass of wine and boil hard until evaporated. Cover with water, or stock if you have it and simmer, covered for 2-3 hours. Strain and remove any surface fat.

Sweat the shallot