GRILLED WOOD PIGEON w/PISTACHIO AIOLI

By BobD

Ingredients

• 4 SERVINGS
• Grilled Scottish Wood Pigeon with Pistachio Aioli, Spinach and Pomegranate Vinaigrette
• Pomegranate Vinaigrette
• • 2 cups Pomegranate Juice
• • 1/4 cup Grape Seed Oil
• • 1/4 tsp Salt
• • 2 tsp Verjus
• Place the pomegranate juice in a pan on high heat. Boil until there is 1/2 cup left. Remove to a mixing bowl, whisk in salt, verjus and grape seed oil.
• Pistachio Aioli
• • 2 Egg Yolks
• • 11/2 tbsp Sherry Vinegar
• • 1/4 cup Grape seed Oil
• • 1 tsp Garlic Oil
• • 1 cup Pistachio Oil
• • 1 tsp Salt
• • Water to thin if necessary
• Place the yolks, salt and sherry vinegar in a food processor. Let it run for 2 minutes, then drizzle in the grape seed oil first, then the garlic oil, followed by the pistachio oil. Thin with water as
• Scottish Wood Pigeons
• • 4 Whole Scottish Wood Pigeons
• • 2 cups Baby Spinach
• • 1/2 cup Pistachio Nuts, roasted and coarsely chopped
• • 1 Whole Fresh Pomegranate, seeds removed and saved
• • Vegetable Oil
• • Ground Black Pepper
• • Salt

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

Remove the wood pigeon from the package and pat dry with paper towels. Also insert paper towels into the cavity to soak up any excess blood. Inspect the bird for any feathers that still might be attached and remove with your fingers. Using a knife, remove the wing tips at the second joint. Coat each bird generously with vegetable oil. Season the pigeons with salt and ground black pepper, inside and out.

Preheat a grill. Place the pigeons down on the grill and allow them to spend 2 minutes on each surface so the entire bird is well-browned, a total of 10 minutes. Remove the birds from the grill to a wire rack and let rest for 5 minutes.

To Plate

Remove the legs and the breast from each pigeon. Return the legs to the grill for 2 minutes more and then the breast, skin side-down, for one minute. Place a spoonful of pistachio aioli in the center of each plate.

Place the spinach leaves in a mixing bowl and dress with a touch of the pomegranate vinaigrette. Place the reheated breast and legs in the center of each plate.

Arrange the dressed spinach leaves around the pigeon. Drizzle the remaining vinaigrette over the pigeon. Sprinkle with pomegranate seeds and roasted pistachios.