Poultry > Roasted Pigeon > Spiced Salt

Roasted Fried Pigeon with Spiced Salt Recipe

Ingredients with Measurements:
- 4 whole pigeons
- 2 tablespoons of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of chili powder

Special equipment needed:
- Roasting pan
- Meat thermometer

Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the pigeons and pat them dry with paper towels.
3. In a small bowl, mix together the salt, black pepper, cumin, coriander, paprika, garlic powder, onion powder, and chili powder to make the spiced salt.
4. Rub the spiced salt all over the pigeons, making sure to get it into the cavities as well.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Add the pigeons to the skillet and brown them on all sides, about 2-3 minutes per side.
7. Transfer the pigeons to a roasting pan and roast in the oven for 25-30 minutes, or until the internal temperature reaches 165°F.
8. Remove the pigeons from the oven and let them rest for 5-10 minutes before serving.

- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
- Oven temperature: 375°F
- Internal temperature of pigeons: 165°F
Serving size:
- 4 servings

Nutritional information:
- Calories: 350
- Fat: 18g
- Protein: 42g
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Sodium: 650mg

Substitutions for ingredients:
- Pigeons can be substituted with Cornish game hens or quail.
- Vegetable oil can be substituted with olive oil or canola oil.

- Add chopped fresh herbs, such as thyme or rosemary, to the spiced salt mixture for added flavor.
- Serve with a side of roasted vegetables, such as carrots or Brussels sprouts.

Tips and tricks:
- Make sure to pat the pigeons dry with paper towels before seasoning them to ensure that the spiced salt sticks to the skin.
- Use a meat thermometer to ensure that the internal temperature of the pigeons reaches 165°F before serving.

Storage instructions:
- Store any leftover pigeons in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place the pigeons in a preheated 350°F oven for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve the pigeons on a platter with fresh herbs and lemon wedges for garnish.

- Fresh herbs, such as thyme or rosemary
- Lemon wedges

- Serve with a side of roasted vegetables, such as carrots or Brussels sprouts.
- Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.

Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Mashed potatoes
- Wild rice pilaf

Troubleshooting advice:
- If the pigeons are not browning evenly in the skillet, try adjusting the heat or moving them around in the pan to ensure even cooking.

Food safety advice:
- Make sure to cook the pigeons to an internal temperature of 165°F to ensure that they are safe to eat.

Food history:
- Pigeon has been a popular food source for centuries, particularly in European and Middle Eastern cuisine.

Flavor profiles:
- The spiced salt mixture gives the pigeons a savory, slightly spicy flavor.

Serving suggestions:
- Serve the pigeons as a main course for a special occasion or dinner party.

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Taste: Savory, Spicy, Salty, Roasted, Fried