How to Make Delicious Roasted Pigeon for a Change in Family Meals

How to Prepare Roasted Pigeon

• 1

  Prepare the Pigeon

  Wash the pigeon with water and let it drain. Next, use a torch to heat the pigeon’s skin until the meat is slightly firm and the outer skin has a light charred yellow color.

  Then, place the pigeon that you just heated into a bowl of clean water, and use lemongrass to scrub the entire body of the pigeon to reduce any unpleasant odor. Finally, rinse thoroughly with water 2 – 3 times, let it drain, and cut into bite-sized pieces.

  Tip: Heating will help the pigeon meat firm up, remove feathers, and eliminate odors.

  

  
• 2

  Marinate the Pigeon Meat

  Place the pigeon in a bowl along with 1 tablespoon of five-spice powder, 3 teaspoons of chili powder, 3 tablespoons of cooking oil, 2 tablespoons of sugar, 4 teaspoons of seasoning powder, 1 tablespoon of monosodium glutamate, 1 tablespoon of fish sauce, some lemongrass, shallots, and finely chopped chili, then mix well and marinate for 15 minutes for the meat to absorb the spices.

  

  
• 3

  Roasted Pigeon

  Put a pan on the stove, add 3 tablespoons of cooking oil. Wait for the oil to heat up, then add the remaining minced shallots, lemongrass, and chili to sauté until fragrant.

  Next, add the pigeon meat and stir-fry evenly until the meat is firm, then add enough water to just cover the pan and continue to braise. Cook until the water in the pan has nearly evaporated, then season to taste and turn off the heat.

  Tip: If you have coconut water, you can use it for roasting to make the dish sweeter.

  

  

  
• 4

  Final Product

  Thus, the roasted pigeon dish is complete. The dish is fragrant with the aroma of five spice and lemongrass, and the pigeon meat is tender and sweet, making it very delicious. This dish can be served with bread or white rice, and I guarantee it will be gone in no time.