Wild Pigeon Cured In Birch Sap Wine Recipe

Cooking Directions

• STEP 1.In a large bowl, combine birch sap wine, juniper berries, thyme, salt, and pepper.
• STEP 2.Add the pigeon breasts to the marinade and refrigerate for 24 hours.
• STEP 3.Remove the pigeon breasts from the marinade and pat them dry.
• STEP 4.Heat a skillet over medium-high heat and sear the pigeon breasts until browned on both sides.
• STEP 5.Transfer the pigeon breasts to a baking dish and roast in the oven until cooked to your desired doneness.
• STEP 6.Let the pigeon breasts rest for a few minutes before slicing and serving.

Cooking Tips

• If you can't find birch sap wine, you can substitute it with red wine or apple cider vinegar.
• Make sure to remove any feathers or shot from the pigeon breasts before marinating.
• Serve the pigeon breasts with a side of roasted vegetables or a fresh salad.

Storage and Serving

• Store any leftover pigeon breasts in an airtight container in the refrigerator for up to 3 days.
• Reheat the pigeon breasts in the oven or on the stovetop until warmed through.
• Serve the pigeon breasts sliced, either cold or reheated, as an appetizer or a main course.