Pigeons on the Spit
calories: medium
category: meat
cost: medium
difficulty: medium
preparation time: 90
Ingredients
Pigeons 4
Smoked bacon 8 slices
Juniper berries a few
Bay leaves a few
Oil 2 spoonfuls
Rosemary a twig
Salt to taste
Pepper to taste
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Smoked bacon 8 slices
Juniper berries a few
Bay leaves a few
Oil 2 spoonfuls
Rosemary a twig
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Clean the pigeons well cutting them down the middle and removing the entrails. Prepare a sauce crushing the juniper berries and the bay leaves in the mortar. Put it into a small bowl and add the salt, pepper and olive oil. Stir well.
Dip a rosemary twig in the sauce and smear it all over the inside of the pigeons. Wrap them up in the lard or bacon slices and tie them up with white cotton. Insert them in the spit and cook over the hot cinders for about an hour keeping on smearing them with the rest of the sauce.
Serve with toasted polenta. The Chef's tips Torgiano Rosso is a 12.5 to 13° ruby red wine to be served at 18 - 20°C: Curiosity Junipers can be found in Europe at high altitudes and the berries are used to give a rather sharp taste to this recipe.
Dip a rosemary twig in the sauce and smear it all over the inside of the pigeons. Wrap them up in the lard or bacon slices and tie them up with white cotton. Insert them in the spit and cook over the hot cinders for about an hour keeping on smearing them with the rest of the sauce.
Serve with toasted polenta.
