Pigeon meat is European game. Imagine a forest so deep that it is still untouched by civilization. Imagine the geographical heart of Europe, covered with trees and grass.
Wild pigeon ready to go
Wild pigeon breast fillet
|Nutritional values||Per 100g|
Wild pigeon from the oven with yoghurt linguine
Difficulty : Average
Cooking time : 1 hour
Ingredients 4 persons
- 400g linguine
- 1 watercress bunch
- 8 tarragon sprigs
- 1 lemon (grated peel)
- 1 egg
- 300g Greek yogurt
- 50g grated (Parmesan) cheese
- salt & pepper
- 4 pigeons (young, ready to eat)
2 Cook the pasta al dente according to the instructions on the packet. Rinse and fry the tarragon. Beat the yogurt with the egg, parmesan and lemon peel. Stir in the tarragon. Season with salt and pepper.
3 Rinse the watercress. Drain the pasta and mix immediately with the yoghurt sauce. Cut the pigeons into pieces and serve with the yoghurt paste and a generous spoonful of watercress.
Disclaimer: All recipes on this website have been updated or possibly adapted to regional ingredients and may differ from what was originally published or broadcast.
Recipes are mainly from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the USA by Hyperion. All rights reserved. www.jamieoliver.com