Ingredients:
Method:
Spread the bird with some softened butter and tie the bacon to cover the breast.
Roast in the centre of a hot oven for 15 - 20 minutes, basting well.
Remove the bacon before cooking is complete to allow the breast to brown.
Serve the bacon with the pigeon as garnish.
Serve with a selection of vegetables and garnish
- 1 pigeon (plucked and drawn)
- 1 or 2 rashers of streaky bacon
- 1 oz / 25g butter
- Garnish and gravy for serving
Method:
Spread the bird with some softened butter and tie the bacon to cover the breast.
Roast in the centre of a hot oven for 15 - 20 minutes, basting well.
Remove the bacon before cooking is complete to allow the breast to brown.
Serve the bacon with the pigeon as garnish.
Serve with a selection of vegetables and garnish
