Pigeon stuffed with truffles – Knowledge
In kitchens across the world, the idea of a stuffed game bird elevates a simple meal into a memorable occasion. The pigeon, when filled with a richly scented mixture and finished with a delicate simmer, becomes a dish that pairs beautifully with a glass of full-bodied red wine. This guide walks through a classic preparation, highlighting technique, flavor balance, and practical tips to achieve tender meat and pronounced aromatics. The approach described here reflects traditional methods plus modern refinements favored in North American kitchens.1
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- 4 pigeons.
- 200 g minced pork.
- 200 g diced beef.
- 75 g of diced ham.
- 1 egg.
- 25 g of black truffles.
- 1 glass of brandy.
- Olive oil.
- 1 liter of broth.
- Salt.
- Rebollons for garnish.
- Spices.
- Rope for tying.
- Begin with the stuffing that will season the meat with depth and aroma.
- In a bowl, combine minced pork, diced beef, diced ham, a touch of brandy, aromatic herbs and an egg until the mixture is cohesive.
- Let the mixture rest in the refrigerator for 24 hours to allow flavors to meld and textures to harmonize.
- After this resting period, carefully stuff each pigeon with the meat mixture and slices of truffle for an earthy, luxurious note.
- Secure the openings with kitchen twine to keep the filling in place while cooking.
- Brown the stuffed birds in a skillet with hot olive oil, turning them to develop a rich crust on all sides.
- Progressively add broth while simmering; reduce the heat and cook gently for an hour or an hour and a half until the meat is tender and juicily infused with the flavors.
- Near the end, drop in a few rebollons for a pop of sweetness and adjust salt to balance the dish.
- Finish with a brief, gentle simmer to let the flavors settle before serving.
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