Tender pigeon breast is pan-seared until perfectly rosy, then sliced into bite-size portions and drizzled with a silky red wine reduction. These delicate morsels balance gamey richness with sweet, tangy sophistication. Served on crostini or skewered with toothpicks, they make a luxurious hors d’oeuvre that pairs wonderfully with full-bodied red wines.
Yields20 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
Makes about 18–20 bites
For the pigeon bites
6pigeon breasts (skin on if possible)
1tbspolive oil
1tbspunsalted butter
1clovegarlic, lightly smashed
2sprigs fresh thyme
Salt & freshly ground black pepper, to taste
For the red wine reduction
1cupgood-quality red wine (Cabernet, Syrah, or Burgundy)
½cupchicken or game stock
2tbspshallots, finely minced
1tspsugar (or honey, optional for balance)
1tbspunsalted butter (cold, for finishing)
For serving
1baguette, thinly sliced (optional, for crostini)
Fresh microgreens or parsley, for garnish
Prepare the reduction
1
In a small saucepan, heat a drizzle of olive oil over medium heat.
Add shallots and sauté until softened (2–3 minutes).
Pour in the red wine and bring to a boil, scraping any caramelized bits.
Add stock and sugar/honey if using. Reduce heat and simmer until the sauce reduces to a glossy, syrupy consistency (about 15 minutes).
Whisk in cold butter to finish. Keep warm.
Cook the pigeon breasts
2
Pat pigeon breasts dry and season with salt and pepper.
Heat olive oil and butter in a skillet over medium-high heat.
Add garlic and thyme to infuse.
Sear pigeon breasts skin-side down for 2 minutes, then flip and cook for another 1–2 minutes, basting with butter.
Remove from pan when still pink in the center (medium-rare is best for pigeon). Rest for 5 minutes.
Slice & assemble
3
Slice each pigeon breast thinly against the grain.
If using crostini: toast baguette slices at 375°F (190°C) for 8 minutes until golden.
Place slices of pigeon on crostini or serve plain as bite-sized morsels.
Drizzle with red wine reduction.
Garnish with microgreens or parsley.
Chef’s Notes & Variations
4
Serving style: For a canapé platter, skewer the pigeon slices with toothpicks and drizzle lightly with sauce. For a rustic starter, serve on crostini with a little caramelized onion.
Make-ahead: Red wine reduction can be prepared up to 2 days in advance and reheated gently.
Flavor variation: Add a splash of port wine to the sauce for richness.
Pairing: Best enjoyed with Bordeaux, Rhône red, or Pinot Noir.
Ingredients
Makes about 18–20 bites
For the pigeon bites
6pigeon breasts (skin on if possible)
1tbspolive oil
1tbspunsalted butter
1clovegarlic, lightly smashed
2sprigs fresh thyme
Salt & freshly ground black pepper, to taste
For the red wine reduction
1cupgood-quality red wine (Cabernet, Syrah, or Burgundy)
½cupchicken or game stock
2tbspshallots, finely minced
1tspsugar (or honey, optional for balance)
1tbspunsalted butter (cold, for finishing)
For serving
1baguette, thinly sliced (optional, for crostini)
Fresh microgreens or parsley, for garnish
Directions
Prepare the reduction
1
In a small saucepan, heat a drizzle of olive oil over medium heat.
Add shallots and sauté until softened (2–3 minutes).
Pour in the red wine and bring to a boil, scraping any caramelized bits.
Add stock and sugar/honey if using. Reduce heat and simmer until the sauce reduces to a glossy, syrupy consistency (about 15 minutes).
Whisk in cold butter to finish. Keep warm.
Cook the pigeon breasts
2
Pat pigeon breasts dry and season with salt and pepper.
Heat olive oil and butter in a skillet over medium-high heat.
Add garlic and thyme to infuse.
Sear pigeon breasts skin-side down for 2 minutes, then flip and cook for another 1–2 minutes, basting with butter.
Remove from pan when still pink in the center (medium-rare is best for pigeon). Rest for 5 minutes.
Slice & assemble
3
Slice each pigeon breast thinly against the grain.
If using crostini: toast baguette slices at 375°F (190°C) for 8 minutes until golden.
Place slices of pigeon on crostini or serve plain as bite-sized morsels.
Drizzle with red wine reduction.
Garnish with microgreens or parsley.
Chef’s Notes & Variations
4
Serving style: For a canapé platter, skewer the pigeon slices with toothpicks and drizzle lightly with sauce. For a rustic starter, serve on crostini with a little caramelized onion.
Make-ahead: Red wine reduction can be prepared up to 2 days in advance and reheated gently.
Flavor variation: Add a splash of port wine to the sauce for richness.
Pairing: Best enjoyed with Bordeaux, Rhône red, or Pinot Noir.
