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two roast pigeon in a dish.

Roast Pigeon

How to roast a whole pigeon on a bed of shallots and wrapped in bacon for a delicious and easy entertaining idea.
5 from 9 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine British
Servings 2
Calories 128 kcal


  • Frying pan / skillet
  • Sharp knife
  • Chopping board
  • tongs / carving fork
  • kitchen paper towel
  • roasting tray


  • 2 pigeons about 250 g each
  • 2 slices streaky bacon
  • 1 tablespoon butter
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 bayleaves
  • 3 shallot
  • few sprigs thyme optional garnish


  • Bring the meat out of the fridge 30 minutes before cooking. Wash the inside of the bird with plenty of cold water and pat dry with kitchen paper.
  • Peel the shallots and slice lengthways.
  • Season the whole pigeon with pepper and salt.
  • Put the butter in a pan over a medium to high heat and add the pigeons. Let them sear to brown the meat and then use tongs or a carving fork to turn the birds so that they are brown all over. Transfer the birds to a deep side roasting tin.
  • Add the sliced shallots to the same pan and cook for 5 minutes until softened then add shallots to the roasting pan.
  • Place a bay leaf on each whole pigeon. Cut each bacon slice in half and tuck over the breast to protect the meat in the oven.
  • Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4 and roast for 10 - 12 minutes for a medium roast and 14-16 minutes for well done.
  • Rest for 5 minutes before serving.


Calories: 128kcalCarbohydrates: 7gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 16mgSodium: 740mgPotassium: 188mgFiber: 1gSugar: 3gVitamin A: 27IUVitamin C: 3mgCalcium: 26mgIron: 1mg
Keyword roast pigeon, whole pigeon
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