River Cafe roast pigeon recipe

Directions

1. 1
   Preheat the oven to 220C.
2. 2
   Season the cavity of each pigeon and push a garlic clove, a sprig of thyme and a knob of butter inside each one.
3. 3
   Place the pigeons close together, breast side up, in a roasting pan with high sides.
4. 4
   Dot the remaining butter over and scatter with the rest of the thyme.
5. 5
   Drizzle with olive oil and pour in 100ml of Chianti.
6. 6
   Cover loosely with foil and roast for 10 minutes, then turn the oven down to 180C.
7. 7
   Remove the roasting pan from the oven and discard the foil.
8. 8
   Turn the birds over and add the rest of the Chianti, then roast for a further 30 minutes, uncovered.
9. 9
   The birds will be cooked through, which is the Tuscan way, and should rest in their juices in the pan for 10 minutes before serving.