Behind the Recipes

Grilled Scottish Wood Pigeon with by D'Artagnan

PREPARATION:

1. Place the pomegranate juice in a pan on high heat. Boil until there is 1/2 cup left. Remove to a mixing bowl, whisk in salt, verjus and grape seed oil.

2. Place the yolks, salt and sherry vinegar in a food processor. Let it run for 2 minutes, then drizzle in the grape seed oil first, then the garlic oil, followed by the pistachio oil. Thin with water as needed to desired consistency.

3. Remove the wood pigeon from the package and pat dry with paper towels. Also insert paper towels into the cavity to soak up any excess blood. Inspect the bird for any feathers that still might be attached and remove with your fingers. Using a knife, remove the wing tips at the second joint. Coat each bird generously with vegetable oil. Season the pigeons with salt and ground black pepper, inside and out.

4. Preheat a grill. Place the pigeons down on the grill and allow them to spend 2 minutes on each surface so the entire bird is well-browned, a total of 10 minutes. Remove the birds from the grill to a wire rack and let rest for 5 minutes.

5. Remove the legs and the breast from each pigeon. Return the legs to the grill for 2 minutes more and then the breast, skin side-down, for one minute. Place a spoonful of pistachio aioli in the center of each plate. Place the spinach leaves in a mixing bowl and dress with a touch of the pomegranate vinaigrette. Place the reheated breast and legs in the center of each plate. Arrange the dressed spinach leaves around the pigeon. Drizzle the remaining vinaigrette over the pigeon. Sprinkle with pomegranate seeds and roasted pistachios.

Recipe courtesy of D'Artagnan

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