Sous vide pigeon

This is My best pigeon recipe. The most juicy and tender pigeon I have ever made. You better try it out yourself.

Author

Zhee Zhee

Prep Time: 02:00

Recipe Time: 02:00

Temperature : 158F / 70C

Ingredients

• Pigeon x 2
• Japanese mirin
• Japanese soya sauce
• Japanese wine
• Oyster sauce
• Salt
• Pepper

Directions

1. Marinate the pigeon with the ingredients overnight
2. Sous vide the pigeon in water bath at 70 degree Celsius for 90 min
3. Glaze the pigeon with some honey and grill it in oven at 210 degree Celsius for 5 min on one side and another 5 min on the other side

Finishing Steps

1. Chop each pigeon into 4 pieces Reheat the sauce in the sous vide bag and serve on side