River Cafe roast pigeon recipe

1. 1

   Preheat the oven to 220C.

2. 2

   Season the cavity of each pigeon and push a garlic clove, a sprig of thyme and a knob of butter inside each one.

3. 3

   Place the pigeons close together, breast side up, in a roasting pan with high sides.

4. 4

   Dot the remaining butter over and scatter with the rest of the thyme.

5. 5

   Drizzle with olive oil and pour in 100ml of Chianti.

6. 6

   Cover loosely with foil and roast for 10 minutes, then turn the oven down to 180C.

7. 7

   Remove the roasting pan from the oven and discard the foil.

8. 8

   Turn the birds over and add the rest of the Chianti, then roast for a further 30 minutes, uncovered.

9. 9

   The birds will be cooked through, which is the Tuscan way, and should rest in their juices in the pan for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.