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Grants of Sidmouth

From toast and tea to savouries and serious food, including vegetarian...
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From toast and tea to savouries and serious food, including vegetarian options, the whole menu is available throughout the day. Children's platters and a special roast on Sunday. With a creative kitchen their menu varies seasonally in addition to some daily specials. Searching out suppliers to find the best quality, whether in meat or fish, vegetables or homemade jams and handmade bread and cakes. We like the small producer. There is a range of carefully selected, individual, Wines and Beers as well as fine teas, coffee, drinks and juices. A superb airy Dining Room with panoramic street views and a sun terrace for balmy days. Informal and friendly.

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Roast Pigeon

Roast Pigeon

Submitted by Pierre Koenig of Chalet Slaves

Ingredients

1 tbsp clarified butter (ghee) 1 pigeon 300ml pigeon stock 1 tbsp Butter quince puree, to serve

Instructions

1. Set the oven to 200°C/gas 6. 2. Heat the clarified butter in a pan and lightly brown the pigeon. Place the pigeon in a roasting pan and roast in the oven for 1 hour. 3. Place the pigeon stock into a saucepan and bubble gently until reduced by half. Stir in the butter and serve immediately. 4. Serve the pigeon with the sauce and garnish with quince puree.

Attributes

- Main meals
- Wheat free