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Roast Pigeon

Roast Pigeon


  • 1 pigeon (plucked and drawn)
  • 1 or 2 rashers of streaky bacon
  • 1 oz / 25g butter
  • Garnish and gravy for serving


Spread the bird with some softened butter and tie the bacon to cover the breast.

Roast in the centre of a hot oven for 15 - 20 minutes, basting well.

Remove the bacon before cooking is complete to allow the breast to brown.

Serve the bacon with the pigeon as garnish.

Serve with a selection of vegetables and garnish
First release
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