Pigeon with Polenta or Rice
A classic dish of pigeon served with creamy polenta or flavorful rice, offering a taste of traditional Indian cuisine.
Ingredients
- 2 whole Pigeon (Cleaned and prepared)
- 1 medium Onion (Finely chopped)
- 1 tablespoon Ginger (Grated)
- 2 cloves Garlic (Minced)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 2 tablespoons Ghee (or vegetable oil)
- 1 cup Water
- 0.5 teaspoon Salt (Or to taste)
- 1 cup Polenta (Coarse ground)
- 4 cups Chicken or vegetable broth
- 2 tablespoons Butter
- 0.5 cup Parmesan cheese (Grated)
More recipes using Pigeon
Pigeons Cooked in Claret
Whole or quartered pigeons are slow-braised in a luxurious bath of claret wine and ghee until fall-apart tender. This historical Parsi recipe uses a unique technique of adding a pinch of baking soda to the wine reduction, helping to tenderize the meat while balancing the acidity of the rich sauce. The result is a succulent, dark, and savory dish best served with crusty bread or rice to soak up the flavorful gravy.
Pigeon Pie
A savory pie featuring pigeon, eggs, and giblets.
Instructions
- 1In a bowl, mix together ginger, garlic, turmeric powder, chili powder, cumin powder, coriander powder, and salt. Rub this mixture all over the pigeons, inside and out. Let it marinate for at least 15 minutes.
- 2Heat ghee (or vegetable oil) in a pot over medium heat. Add the chopped onion and sauté until golden brown (about 7 minutes). Add the marinated pigeons and brown them on all sides (about 5 minutes). Pour in water, bring to a simmer, cover, and cook until the pigeons are tender (about 45 minutes).
- 3While the pigeon is cooking, bring the chicken or vegetable broth to a boil in a saucepan. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and simmer, stirring frequently, until the polenta is thick and creamy (about 20-30 minutes). Stir in butter and Parmesan cheese.
- 4Serve the cooked pigeons over a bed of creamy polenta. Garnish with fresh herbs, if desired.
You Might Also Like
PIGEONS IN CORNMEAL (Piccioni con Polenta)
A rustic Italian dish featuring pigeons stewed with onions, sage, and served in a cornmeal mush.
Young Pigeon Curry (Doopiajas)
A traditional Indian curry made with young pigeon, cooked with aromatic spices and onions in the doopiajas style. This recipe adapts the green duck curry method for tender young pigeon.
Pigeons Cooked in Claret
Whole or quartered pigeons are slow-braised in a luxurious bath of claret wine and ghee until fall-apart tender. This historical Parsi recipe uses a unique technique of adding a pinch of baking soda to the wine reduction, helping to tenderize the meat while balancing the acidity of the rich sauce. The result is a succulent, dark, and savory dish best served with crusty bread or rice to soak up the flavorful gravy.
Young Pigeon Curry
A traditional Indian curry made with young pigeons, cooked in a rich gravy with aromatic spices. This recipe follows the method for gravy chicken curry, adapted for pigeon.