River Cafe roast pigeon recipe

• 4 Pigeons
• 4 Garlic cloves, peeled, plus one whole bulb, cut across in half
• 5 Bunches of fresh thyme
• 5 Bunches of fresh thyme
• 200 g (7.1oz) Butter
• 1 Drizzle of extra virgin olive oil
• 200 ml (7fl oz) Chianti Classico
• 1 Pinch of sea salt
• 1 Pinch of freshly ground black pepper

1. Preheat the oven to 220C.
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. Place the pigeons close together, breast side up, in a roasting pan with high sides.
4. Dot the remaining butter over and scatter with the rest of the thyme.
5. Drizzle with olive oil and pour in 100ml of Chianti.
6. Cover loosely with foil and roast for 10 minutes, then turn the oven down to 180C.
7. Remove the roasting pan from the oven and discard the foil.
8. Turn the birds over and add the rest of the Chianti, then roast for a further 30 minutes, uncovered.
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.

pigeons, garlic, thyme, thyme, butter, drizzle of extra virgin olive oil, chianti, salt, ground black pepper

Taken from www.lovefood.com/guide/recipes/10573/roast-pigeon-stuffed-with-thyme-and-garlic (may not work)