Spatchcock Pigeon Recipe

Recipe By Slurrp

Spatchcock pigeon is a delicious and unique dish that showcases the rich and tender meat of pigeon. The technique of spatchcocking involves removing the backbone and flattening the bird, resulting in even cooking and crispy skin. The pigeon is marinated in a flavorful mixture of herbs and spices, then grilled or roasted to perfection. This dish is perfect for special occasions or when you want to impress your guests with a gourmet meal.

4.8
13 Rating -
Rate
Non Vegdiet
1hr 50minstotal
1hr 50m.total
Spatchcock Pigeon
plan
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ingredients serve

Ingredients for Spatchcock Pigeon Recipe

  • 1/2 Pigeons
  • 1/2 tablespoon Olive Oil
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 tablespoon Fresh Rosemary, Chopped
  • 1/4 tablespoon Fresh Thyme, Chopped
  • As required Salt And Pepper To Taste

Directions: Spatchcock Pigeon Recipe

Cooking Directions

  • STEP 1.Start by preheating your grill or oven to medium-high heat.
  • STEP 2.Using kitchen shears or a sharp knife, remove the backbone of the pigeon by cutting along both sides.
  • STEP 3.Flatten the pigeon by pressing down firmly on the breastbone.
  • STEP 4.In a bowl, mix together your desired herbs and spices, such as rosemary, thyme, garlic, salt, and pepper.
  • STEP 5.Rub the herb mixture all over the pigeon, making sure to coat it evenly.
  • STEP 6.If grilling, place the pigeon skin-side down on the grill grates and cook for about 10-12 minutes per side, or until the internal temperature reaches 165°F (74°C).
  • STEP 7.If roasting, place the pigeon on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until cooked through.
  • STEP 8.Once cooked, remove the pigeon from the grill or oven and let it rest for a few minutes before serving.
  • STEP 9.Serve the spatchcock pigeon with your favorite side dishes and enjoy!

Cooking Tips

  • Make sure to remove any excess fat or feathers from the pigeon before cooking.
  • For extra flavor, marinate the pigeon in the herb mixture for a few hours or overnight.
  • If grilling, oil the grill grates before placing the pigeon to prevent sticking.
  • To check for doneness, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Storage and Serving

  • Leftover spatchcock pigeon can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the pigeon in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
  • Serve the spatchcock pigeon as a main course with roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition
value
269
calories per serving
14 g Fat< 1 g Protein13 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    < 1g
  • Carbs
    13g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    13g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    8mg
  • Iron
    < 1mg
  • Vitamin A
    < 1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    3mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    9mg
  • Manganese
    < 1mg
  • Phosphorus
    12mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp