Caramelized honey pigeon
Instructions
Wash, clean and dry the pigeons.
Carve the meat of pigeons and insert garlic and cloves.
Brush the birds with oil and toss with the honey.
Drill the pigeons with a fork so as to enter the meat flavourings.
Let them stand for 30 minutes.
Heat the oil in a pan, put the pigeons and continuously turn them until they caramelize.
Cook until the meat is pink.
Wine: Barbaresco, Piedmont, 4-8 years.
Ingredients and dosing for 4 persons
- 4 pigeons
- 4 heads garlic (sliced)
- 30 g of olive oil
- 50 g of honey
- Chopped thyme
- Salt
- Pepper
- 4 cloves
- 1 cup of olive oil