Salmis of Pigeon

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About

Salmis appear in late mediaeval manuscripts and are still made in much the same way. Game or other meat is partially roasted then finished off in a wine sauce. It is a popular method for game birds with today’s chefs who serve the roasted breasts with a quick sauce made with the remaining carcases.


  • 6 pigeons
  • 6 thin slices of streaky bacon
  • 2 tablespoons


Preheat the oven to 220°C/425°F/gas 7. Season the birds and place the bacon over the breasts. Roast for 8 minutes. Remove them from the oven an