Roast pigeon (4 serving)

Roast pigeon (4 serving)
Pigeon or squab                 4
Salt and pepper                         some
Parsley stem                    some
Thyme spring                    some
Bay leaes                       some
Butter (melted)                 some
Oil                             1/4-1/2 cup

1. Pre-heat oven to 200*C, remove the giblets and excess flat from the cavity of the pigeon.rinse and dry  thoroughly pigeon with towel. Cut of the head, wing and feet of the pigeon. Season with salt and pepper.

2. Heat a heavy frying pan with high heat abd add oil around 2 cm deep. When the oio is sizzling hot, add pigeon and sear until they're brown on all side.

3. Place the breast of the pigeon down on the baking tray. Insert parsley ,thyme and bay leaf into the cavity of each bird. Roast the pigeon into preheat oven for about 20 minute. To test for doneness, use skewer to pierce the thickest part. if the juice runs color barely pink, then done.

4. Remove pigeon from oven breast side up rest for 10 minute ,preheat oven for 240*C .

Plating
5. carve pigeon for 4 , start from from breast from ribs.then cut of the thighs with leg together .
2. Place pigeon on the baking tray, skins up. Reheat for few minutes.
3. Heat butter until hot with small saucepan, then brush onto pigeons to give a lustrous shine.
4. Arrange our pigeon on a hot serving plate, pour the pate sauce onto and serve with rice or mash potatoes.