Pigeons Roasted in Wood Burning Oven with Borlotti Beans

Place the pigeons breast side down on a wooden board and spatchcock them using some kitchen scissors and a sharp knife remove the backbone and tease out the ribcage. If you have spare pigeon just cut it into pieces.  Picture  .

Use the discarded pigeon bits and the spare pigeon pieces to make a stock  Recipe  . Note you don't need to freeze this stock, just spoon off any fat when it's cool.

If required simmer the borlotti beans in a little water for a few minutes. Clean the mushrooms and saute in a little butter. Top and tail the courgettes, cut in thinnish slices, season with salt and pepper and quickly saute in a little butter.

Start up the wooden burning oven and when it is at its hottest let it cool to below 200°C. Put the pigeons flesh side down over some thyme on an ovenproof dish for about 25 minutes making sure they do not over brown  Picture  . Check they are done by piercing with a skewer and make sure the juices run clear.

Meanwhile mix the borlotti beans, courgettes, mushrooms and a little butter in an ovenproof dish. Warm through in the oven and season with salt and black pepper. Heat up the pigeon stock.

When the pigeons are ready, spoon the borlotti bean mixture on to serving plates, place a pigeon on top and pour over a little stock. Serve and enjoy  Zoom  .