Pigeon with Pepper and Its Natural Jelly: Chef’s Recipe

Ingredients:

• 2 whole pigeons
• 2 Tbsp olive oil
• 1 tsp black pepper
• 1/2 tsp salt
• 1/4 cup red wine
• 1/4 cup chicken broth
• 1 Tbsp butter
• 2 Tbsp sugar
• 1/4 cup water

Directions:

1. Preheat the oven to 350°F (175°C).
2. Clean the pigeons thoroughly, and pat them dry.
3. Drizzle the pigeons with olive oil, and sprinkle them with black pepper and salt.
4. Place the pigeons in a baking dish, and roast for 25 to 30 minutes, or until the internal temperature reaches 165°F (75°C).
5. Remove the pigeons from the baking dish, and set them aside.
6. In the same baking dish, add the red wine, chicken broth, and butter, and simmer on medium heat for 5 minutes.
7. In a separate saucepan, mix the sugar and water, and heat on medium heat until it becomes caramelized.
8. Add the caramelized sugar to the baking dish with the red wine mixture, and stir until well combined.
9. Return the pigeons to the baking dish, and coat them with the red wine mixture.
10. Roast the pigeons for an additional 10 minutes.
11. Remove the baking dish from the oven, and transfer the pigeons to a plate.
12. Let the red wine mixture cool, and you will notice that it has turned into a natural jelly.
13. Drizzle the natural jelly over the roasted pigeons, and serve.

Verdict:

This Pigeon with Pepper and Its Natural Jelly recipe is perfect for those who are looking for a unique and flavorful dish. The combination of sweet and savory flavors makes this dish perfect for dinner parties or special occasions. The roasted pigeons are juicy and tender, and the natural jelly adds a delicious touch.

Serving Suggestions:

This dish can be served with roasted vegetables or a side of mashed potatoes. It pairs well with a red wine, such as Pinot Noir or Merlot.