Stuffed Pigeon
A quick and flavorful stuffed pigeon, roasted until golden and served with fresh lemon and lettuce. Simple enough for a weekday dinner.
- Total time
- 35 min
- Servings
- 2
- Calories
- 450
- Protein
- 30g
Ingredients
- 2 whole pigeon
- 1 whole lemon
- ½ cup rice
- 1 medium onion
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- 1
Preheat oven to 400°F (200°C). Rinse the 2 pigeons and pat dry with paper towels.
- 2
In a bowl, mix the 0.5 cup rice, 1 finely chopped onion, 1 tbsp olive oil, and 0.5 tsp salt. Stuff the mixture loosely into the pigeons' cavities.
- 3
Rub the outside of the pigeons with the remaining 1 tbsp olive oil and 0.5 tsp salt. Place them breast-side up in a roasting pan.
- 4
Roast for 20-25 minutes, until the skin is golden and crisp and the juices run clear when pierced.
- 5
Slice the 1 lemon into wedges. Serve the pigeons hot with lemon wedges and fresh lettuce leaves on the side.
Tools you’ll need
- Roasting pan
- Mixing bowl
- Knife
- Cutting board
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