Roasted Pigeon Breasts with Sage and Bacon

Name: Roasted Pigeon Breasts with Sage and Bacon
Yield: Serves 4
Ingredients: breasts, with top wing joints, from 4 pigeons; salt and pepper; breasts, with top wing joints, from 4 pigeons; 16 thin rashers of unsmoked streaky bacon; 16 fresh sage leaves; salt and pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

It takes very little skill to bone pigeon breasts and they are surprisingly tender if cooked with care. Keep the top wing joint attached to the breasts for this recipe. This so simple it can hardly be called a recipe but it is very good.

Ingredients

breasts, with top wing joints, from 4 pigeons
16 thin rashers of unsmoked streaky bacon
16

Starter
Main course
Gluten-free

Method

Preheat the oven to 240°C/475°F/gas 9. Season the breasts. Place a sage leaf on each side of each breast and secure them by wrapping around 2 pieces of bacon per breast. Place them in a roasting tray and roast