Martin Benn

Pigeon

Preparation info
    • Difficulty

      Medium

Appears in
Sepia: The Cuisine of Martin Benn
Sepia

By Martin Benn

Published 2014

  • About

Ingredients

  • 4 pigeons (squab), about 500 g (1 lb2 oz

Method

Place 1 pigeon on a chopping board and run a knife down each side of the breastbone. Follow the knife along the bone, removing the whole breast and the leg in one go. Separate the breast and legs, then repeat with the remaining birds.

For the Legs

Once all the birds are broken down, take the legs and remove the thighbones. Lay a leg on a