After generous friends shared some pigeons ("palombes" in French) that they had hunted, I decided it was time to come up with my first pigeon recipe. Based on some conversations, I decided to stuff the pigeons in order to add some other flavors to the strong pigeon taste: I am happy to say that the fennel and sausage worked beautifully.
Recipe courtesy of Sarah Sharratt
Show: UpRooted
Episode: The Nut Route
Pigeon Stuffed with Sausage and Fennel Seeds
Total:
1 hr 15 min
Active:
40 min
Yield:
8 servings
Level:
Intermediate
Total:
1 hr 15 min
Active:
40 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Stuffing:
  • 1/2 teaspoon fennel seeds, plus more for sprinkling, optional
  • 12 ounces fresh sausage, casings removed
  • 3/4 cup breadcrumbs 
  • 1/4 cup finely chopped flat-leaf parsley 
  • 1 egg 
  • Salt and pepper
Pigeons:
  • 8 pigeons or squab, feathered, gutted and rinsed well with water
  • 4 bulbs fennel, halved, sliced 1/2-inch thick
  • 3 tablespoons olive oil
  • Salt and pepper 

Directions

Special equipment: a mortar and pestle

For the stuffing: Preheat the oven to 350 degrees F.

Crush the fennel seeds with a mortar and pestle, then transfer to a medium bowl. Add the sausage, breadcrumbs, parsley and egg, and sprinkle with salt and pepper. Mix with your hands until evenly combined.

For the pigeons: Pat the pigeons dry with paper towels. Split the stuffing evenly between the pigeons and stuff each cavity until filled. Using kitchen twine, tie each pigeon's legs together to close the cavity. Arrange the fennel in one layer in a wide, shallow roasting pan large enough to fit the pigeons without crowding. Sprinkle the stuffed pigeons with more fennel seeds, if desired, and then arrange, side-by-side, on top of the fennel. Drizzle with the olive oil and sprinkle with salt and pepper.

Roast the pigeons until fully cooked and the internal temperature of the stuffing reaches 165 degrees F, about 30 minutes. (The fennel slices should be beautifully caramelized.) Remove from the oven and let rest for 5 minutes. Serve family style.

Cook's Note

I am told by the French that if you are eating anything that has wings, you are allowed to use your hands. In this case, the pigeons are so small, it is actually much easier!

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Pigeon with Gingerbread (Pigeon au Pain d'Epices)

Recipe courtesy of Luke Nguyen

Pigeon Pea Rice: Arroz con Gandules

Recipe courtesy of Ingrid Hoffmann

Pigeon (or Cornish Game Hen) Soup: Sopa Coada

Recipe courtesy of Mario Batali

Stuffed Artichokes

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

Stuffed Peppers

Stuffed Tomatoes

Recipe courtesy of Sunny Anderson

Stuffed Crab

Recipe courtesy of Cheryl Smith

On TV

Everyday Italian

10:30am | 9:30c

Everyday Italian

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Brunch at Bobby's

1:30pm | 12:30c

Brunch at Bobby's

2:30pm | 1:30c

Man Fire Food 

3:30pm | 2:30c

Man Fire Food 

4:30pm | 3:30c

Man Fire Food 

5:30pm | 4:30c

Man Fire Food 

6:30pm | 5:30c

Man Fire Food 

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food 

8pm | 7c

Man Fire Food 

8:30pm | 7:30c

Man Fire Food 

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food 

12:30am | 11:30c

Man Fire Food 

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c