James Peterson

Sautéed Pigeon Breasts with Giblet Sauce

Preparation info
  • yield:

    4

    servings
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

It is best to obtain pigeons that have been eviscerated but contain all the giblets—heart, liver, gizzard, and lungs. If these are unavailable, the pigeon livers can be used alone. This dish is particularly good with fresh boiled and buttered fava beans.

Ingredients

pigeons 4 4</

Method

  1. Remove the giblets from the pigeons and set them aside. Carefully remove from the carcasses the pigeon breasts (with skin attached) and the thighs, which can be left attached to the breasts. Coarsely chop the pigeon carcasses.
  2. Brown the chopped carcasses in a pan with the onion, carrot, and garlic, in a very small amount of oil.
  3. Deglaze the pan with <