Dish
Pigeon en crapaudine
Split and grilled pigeon
Pigeon en crapaudine is made by first spatchcocking the pigeon and marinating it in red wine, garlic, and herbs. The pigeon is then grilled or roasted and served with a side of roasted vegetables such as potatoes, carrots, and onions.
Origins and history
Pigeon en crapaudine has been a popular dish in France for centuries. It is believed to have originated in the 17th century and was a favorite of the French aristocracy.
Dietary considerations
This dish is not suitable for vegetarians or vegans as it contains meat. It is also not suitable for those with allergies to red wine or garlic.
Variations
There are many variations of this dish, some of which include the addition of foie gras or truffles. Some recipes also call for the use of quail or other game birds instead of pigeon.
Presentation and garnishing
The dish should be presented on a large platter with the pigeon in the center and the roasted vegetables on the side. Garnish with fresh herbs such as thyme or rosemary.
Tips & Tricks
Be sure to spatchcock the pigeon properly to ensure even cooking.
Side-dishes
Roasted vegetables such as potatoes, carrots, and onions are the perfect side dishes for this elegant meal.
Drink pairings
A full-bodied red wine such as a Bordeaux or Burgundy pairs well with this dish.
Delicious Pigeon en crapaudine recipes
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