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Roast Pigeons

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  Pigeons 4 (Use Oven Ready)
  Rice alcohol/Vodka 175 Milliliter
  Sunflower oil 5 Tablespoon
  Garlic 3 Clove (15 gm)
  Onion 1⁄2 , finely chopped
  Light soy sauce 2 Tablespoon
  Honey/Golden syrup 2 Teaspoon
  Five spice powder 1⁄2 Teaspoon
  Freshly ground black pepper 1 Pinch
  Water 6 Tablespoon
  Lemons 2 , cut in quarters
  Salt 2 Teaspoon
  Freshly ground black pepper To Taste

Prepare the pigeons by rubbing them inside and out with rice alcohol or vodka.
Place on a wire rack and set aside to dry.
Combine the ingredients for the marinade.
Paint the pigeons with this mixture inside and out, and leave for 1 hour to dry, either on a rack in a cool well-ventilated room or preferably hanging by their necks.
Brush the pigeons with the remaining marinade and roast on a rack in a pan for 20 minutes.
Strip the flesh from the cooked pigeons and arrange on a warmed plate.
Divide the lemon wedges among 4 dinner plates and add 1/2 tspn salt and a pinch of pepper to each.
Guests make their own dip by mixing the salt and pepper and moistening the mixture with a squeeze of lemon juice.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1985 Calories from Fat 1123

% Daily Value*

Total Fat 126 g194.1%

Saturated Fat 23.2 g116.1%

Trans Fat 0 g

Cholesterol 605 mg201.7%

Sodium 6546.6 mg272.8%

Total Carbohydrates 44 g14.8%

Dietary Fiber 7.5 g30%

Sugars 11.5 g

Protein 124 g248%

Vitamin A 13.6% Vitamin C 246.4%

Calcium 22.4% Iron 179.2%

*Based on a 2000 Calorie diet

Roast Pigeons Recipe