The most obvious method for cooking a tender young pigeon is to roast it and prepare a jus. The jus can then be finished with a compound butter prepared with approximately equal parts of butter and the pigeon’s liver, heart, gizzard, and lungs. In a restaurant setting, it is often more practical to remove the pigeon suprêmes and to prepare the giblet-juniper butter and a jus with the pigeon carcass in advance. The suprêmes are then sautéed to order, the pan deglazed with the jus, and the sauce finished with the giblet-juniper butter. (See Sautéed Pigeon Breasts with Giblet Sauce.)
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.