Stuffed Pigeon with Spinach and Honey Glaze
Sophisticated and Savory: Pigeon Stuffed with Spinach, Finished with a Honey Glaze
About this recipe
Experience the exquisite pairing of tender pigeon filled with a savory spinach mixture, enhanced by a sweet honey glaze. This recipe brings a modern twist to a classic dish, ensuring a balance of flavors and textures that will captivate fine dining enthusiasts.
Ingredients
- 2 pigeons
- 3 cups fresh spinach, chopped
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons honey
- 1 tablespoon lemon juice
- 1/4 cup chicken broth
Directions
- 1
Preheat the oven to 350°F (175°C).
- 2
In a pan, heat olive oil over medium heat and sauté onions and garlic until softened.
- 3
Add spinach, salt, and pepper to the pan, cooking until the spinach wilts.
- 4
Stuff each pigeon cavity with the spinach mixture and secure with toothpicks.
- 5
Place pigeons in a baking dish and pour chicken broth over them.
- 6
Bake for 40 minutes, basting occasionally with the broth.
- 7
In a small bowl, mix honey and lemon juice; brush over pigeons in the last 5 minutes of baking.
- 8
Allow pigeons to rest for 5 minutes before serving.
Chef's tip
For an extra touch, consider adding a sprinkle of nuts like pine nuts or almonds to the stuffing for additional texture and flavor.
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