Roast pigeon with Jerusalem artichokes

Rediscover the flavour of game with Thomasina Miers simple wood pigeon with charred Jerusalem artichokes and a vivid green parsley oil
By Thomasina Miers
Roast pigeon with Jerusalem artichokes
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes plus resting
  • Prep Time: 10 minutes
  • Effort: medium


  • 4 wood pigeons
  • 4 knobs of butter
  • 4 cloves garlic
  • olive oil, for drizzling
  • 6-7 jerusalem artichokes

For the parsley oil

  • 100 g fresh parsley
  • 1 clove garlic
  • 300 ml olive oil
  • 1 squeeze lemon juice

To serve

  • 1 large bunches watercress
  • Serrano ham


1. Preheat the oven to 220C/gas 7. Season the pigeons inside and out with salt and pepper and stick a knob of butter and half a clove of garlic inside each one.

2. Drizzle the pigeons with a little oil and sit them in a roasting dish and into the oven. After 5 minutes, turn the temperature down to 170C/gas 3 and roast for another 15 minutes. Rest the birds for 10 minutes afterwards in a warm place.

3. While the pigeon is cooking, scrub the artichokes clean, then steam them for 10 minutes.

4. Heat a griddle pan. Slice the artichokes into 1.5cm-thick discs and toss in olive oil. Griddle lightly on both sides and season.

5. For the parsley oil: blend all the ingredients in a food processor together with some salt and pepper.

6. To serve: transfer the rested pigeon to four plates and serve with watercress, Serrano ham and the artichokes, all drizzled with the bright green parsley oil.

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