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Pigeon with Wild Fountain Cress
Pigeon with Wild Fountain Cress

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Download Pigeon with Wild Fountain Cress as pdf
Preparation Time
  • Preparation time & cooking: 45 minutes
Cooking Time
45 minutes
Recommended Wine
Pessac- Leognan
4 young pigeons, 1 bunch cress, 0.88 lbs. gourmand peas, ¾ cup + ½ cup milk, 2 cups vegetable bouillon, 4 tablespoons heavy cream, 3 ½ tablespoons butter, vinegar, salt, pepper, sea salt (from Guerand)
Preparation Instructions
Ask your butcher to prepare the pigeon fillets, cutting them in half. Place the half-pigeons in a large bowl the day before your prepare the recipe. Add 2 cups milk and soak for 12 hours in the refrigerator. Reduce the vegetable bouillon on high heat. Wash the wild cress with water mixed with a little vinegar. Spin dry. Mince half the cress and blanch for 3 to 4 minutes in the bouillon. Add 3/4 cup milk. Reduce by ¼. Salt, pepper, and mix, keeping it warm. Cut the half pigeons, where the wings join the legs. Salt and pepper. Place on an oven proof plate and roast with 1/2 cup milk. Cook on the skin side 4 inches below the oven grill in a very hot oven for 6 to 8 minutes (3-4 minutes per side, depending on size), until the skin is crusty and the milk reduced. Turn the pigeons over and keep warm. Add the cream to the sauce. Boil and add the rest of the wild cress. Add butter and strain. Continue reducing if you prefer a more syrup-like sauce. Reheat the pigeons without cooking them, skin side facing up. Place 2 wings and legs on each serving dish with sauce and Guerand salt. Decorate with wild cress leaves.
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Pigeon with Wild Fountain Cress

Doves and Pigeons (squab when you buy them in a store) deserve their own category because they are dark meat birds with very little fat on them. You can use small ducks such as bufflehead or teal with these recipes, but they will often have a layer of fat that a pigeon or dove will not.


If you catch your own doves and pigeons, please – please! – pluck them and keep them whole. They are the easiest birds to pluck, taking only seconds once you get the hang of it. You get in return for your efforts a beautiful presentation and those little legs, which are so very tasty! Remove the wings from a dove (you can throw them into the stockpot, however) and all but the first wing joint on a pigeon (this is the “drumette” piece). One dove is a good portion for an appetizer, three to four for a main course. Pigeons are larger, so one pigeon makes a light dinner main – two is a bit much because the meat is so dense. Squabs are the same as pigeons.


★★★★   67 votes
Reviews (13)
byDREW, June 9, 2012
One of a hell taste though this one is simple and difficult to prepare for it takes our time to make this dish. However this is one worth trying dish paired with red wine. You can see your effort is worth for a dish something like this. And after making this I can the taste is Priceless.
byhilary, June 8, 2012
Pigeons are more tastier than chicken. I do really prefer pigeons in this recipe. What more, this recipe is too easy to prepare and cook.
byShane, June 8, 2012
I have here 4 pigeons. My son asked me if what will I do with this. You'll see son! Maybe I should go well done. for my kid!! Pigeons are good because it only have small amount of fat which is really good.
byJasper, May 29, 2012
Cooking meat requires to be cooked well because if not, you could get some disease from it. The procedure for this dish is wrong! Remember that it’s very important to cook it well! It’s better if it is cooked using oven…
byBobby, May 28, 2012
Well Done, A classic savory still the best, though it has a long preparation it is worth working. Sometimes when I eat pigeon and chicken I wonder when I will have my
byhanzel, May 24, 2012
I think this recipe is poor! I don't know where to get cress....I've got few ingredients in my kitchen. And the worst thing is, it seems this recipe must be cooked in medium rare!
I'm not so much in medium rare cooking. I am so afraid to have an amoebiasis! I always prefer to have well done cooking!
bynathalee, April 10, 2012
I must admit that I have a weakness for any dish that has cream in it. For my first attempt in cooking a pigeon recipe, I'm very satisfied with the result. The pigeon has a tender consistency, while the cream complemented it and brightened it up with a little bit of its saltiness.
byRoanne, March 28, 2012
I tried it and followed the instructions and it was a mess, please make it simpler because for us beginners it would take too long for only preparing. I would give this a fair rating because of its difficulty.
byShanon, March 18, 2012
Pigeon with Wild Fountain Cress has a heartwarming and an aroma that will make you hungry. The taste is dark and a bit gamey, a bit like a chicken liver in taste.
byJulia, March 9, 2012
First time that I tried this recipe, I have a difficulty making it. It took about an hour preparing it. The second time I’ve done it, it was perfectly as this. All I did was to do it over and over again, and I would say I am a good cook.
byBelle, March 2, 2012
The ingredients look so great that you'd think it would be fabulous - it so isn't. It is higher than average effort and expense to make a syrup like sauce. Me myself cut the pigeon filets and that made my preparation longer.
byJavie, March 1, 2012
My brother loves pigeon meat and I tried this out for his birthday. Well, if I say he told me: "This made my birthday, sis."…need I say more? (“,)
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