Pigeon with polenta

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pigeon

  • 2 tbsp olive oil
  • 2 pigeons, jointed
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 3 celery sticks, diced
  • 100g/3½oz pancetta, diced
  • 1 sprig rosemary
  • 4 garlic cloves
  • 2 bay leaves
  • 2 tbsp black olives, stones in
  • 500ml/18fl oz red wine, preferably Chianti
  • 300ml/10fl oz chicken stock
  • 30g/1oz butter
  • salt and freshly ground black pepper

For the spinach

  • 100g/3½oz spinach
  • 30g/1oz butter

For the polenta

  • 250g/9oz coarse polenta
  • 4 tbsp olive oil
  • 1 tsp salt

To serve

  • 400g/14oz sour cream
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