Braised pigeon on savoy cabbage & bacon
Preparation
Why this wine?
Good to know
Tips & insights
- Sear the pigeons hard all over before braising; the roasted aromas give the stock depth.
- Blanch the savoy cabbage briefly before it is braised with the bacon — this keeps it green and firm.
- Do not braise the breasts too long; they are tender and may stay pink inside, while the legs cook longer.
- Reduce the braising stock at the end and bind it with cold butter.
- For more spice, add a sprig of thyme and a little juniper to the stock.
Frequently Asked Questions
Which wine pairs with braised pigeon on savoy cabbage and bacon?
The Sarabande. Its dense structure and spicy depth carry the dark pigeon meat and the savoury bacon into a calm, long unity. The wine has enough power to hold up to the robust aroma.
Where do I get oven-ready pigeons?
A good poultry or game butcher stocks farmed pigeon, often to order. Look for evenly coloured, firm birds. If unavailable, quail or guinea fowl are a possible alternative, but they change the character and cooking time.
How do I keep the pigeon from drying out?
Pigeon cooks quickly and turns tough with too much heat. Braise the legs gently and add the breasts later, or cook them separately to pink. A short rest before serving keeps the meat juicy.
What goes as a side dish?
The savoy cabbage with bacon is already the side. Alongside, mashed potatoes, sautéed potatoes or a slice of toasted bread to soak up the braising stock work well. Keep the side simple so the pigeon stays at the centre.
