Pigeon, Yellow Bell Pepper and Lunaria

Preparation	60'
Difficulty	Hard
Game	Piccione
Calories	100 - 300
Activity	M: 25'; W: 31'
People	4
Wine pairing	Chianti Classico

Ingredients

2 pigeons
¼ yellow bell pepper
50 ml Cabernet Sauvignon
30 g butter
1 sprig of lunaria
Extra virgin olive oil, to taste
Rosemary, to taste
Sage, to taste
Thyme, to taste
Salt, to taste

Kcal 280*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Clean the pigeons by removing the breasts and separating the legs and wings from each bird.
Trim the yellow bell pepper and cut it into strips approximately 7 mm wide. Bake at 180°C (356°F) for about 25 minutes.
Wrap the pigeons’ legs in aluminum foil and place all remaining parts (except the breasts) in a preheated oven at 180°C (356°F) for approximately 15 minutes.
Pour the Cabernet Sauvignon into a small saucepan and simmer over medium heat until the wine reduces and thickens slightly while remaining fluid.
Heat the butter with the aromatic herbs in a frying pan. Cook the pigeon breasts for about 3–5 minutes, along with the offal if available.
To plate, arrange the pepper strips first and briefly pass a kitchen torch over them. Add one breast cut in half, then one wing and one leg. Spoon over the Cabernet Sauvignon sauce and garnish as desired with the lunaria, which will add a pleasant fresh note to the dish.

Pigeon, Yellow Bell Pepper and Lunaria

Ingredients

Preparation

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