BBQ Pigeon with Mustard Glaze
Serving 1
Ingredients
1 Whole pigeon
2 Sprigs of fresh thyme
2 Cloves of garlic
For the marinade:
20g Honey
20g Teriyaki sauce
10g Wholegrain mustard
2g Smoked paprika
4g Smoked chipotle paste
For the salad:
250g Fresh watercress
40g Grated parmesan
8x Raspberries
3x Whole ripe plums
a pinch Sugar
1. Make the marinade
Stir the marinade ingredients together.
2. Marinade the pigeon
Place the whole pigeon in a mixing bowl and brush it with the marinade. Season with salt, pepper and smoked paprika then set aside in the fridge for 20 minutes.
3. Preheat the oven
Preheat the oven to 180°C. While you’re waiting for the oven to heat up, rub the skins of the plums with a little oil and sugar and place them on a roasting tray.
4. Roast the pigeon
Once hot, move the marinated pigeon onto a separate lightly greased frying pan with the garlic and thyme and fry for around 8 minutes until nicely browned, then transfer to the same tray as the plums, and cook for 10-15 minutes. The plums should start to bleed at around 4 minutes, and can be removed then.
5. Rest Pigeon
Remove the pigeon from the pan and leave to rest. Prepare the salad while the meat’s relaxing, pausing every now and again to baste the pigeon with the juices from the roasting tray.
6. Dress the salad
For the salad, simply dress the watercress win a drizzle of rapeseed oil, then rip up the fresh raspberries and scatter them among the leaves. Cut up the plums.
7. Serve
Serve the rested bird on a plate or board. Arrange the salad around the pigeon, top with the pieces of plum, and sprinkle grated parmesan liberally over the top.