Ingredients
A couple of Pigeons
Method
Preheat the oven to 180°C/160°C Fan/gas mark 4
Wash the pigeon, checking that the cavity is particularly well rinsed. Pat dry with kitchen paper
Place a heavy-based pan over a medium-high heat and add a dash of oil
Season the pigeon and place breast-side down into the pan, then turn to sear evenly and achieve a golden colour all over
Sit the bird breast-side up, transfer to a roasting tin and place in the oven. Roast for 10-12 minutes to achieve pink meat, or cook for a further 2-4 minutes for well-done (don’t forget to baste the bird halfway through)
Remove and allow to rest for at least another 5 minutes