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Pigeon salad with grapefruit, radicchio and endive

Pigeon salad with grapefruit, radicchio and endive

Wine to try
2006 Zerbina Ceregio Sangiovese DOC, Emilia-Romagna (Italy), A$28
Pigeon is often overlooked in the kitchen but it’s one of the most delicious of all game birds – with intense, almost meaty flavours. The accompanying salad offers a wonderful counterpoint – with the zestiness of the grapefruit and the bitterness of the radicchio and endive cutting through the richness of the pigeon. Choosing an appropriate wine is a bit tricky – at this time of year a red is mandatory, but a full-bodied style would overwhelm the pigeon and the inherent tannins would conflict with the bitterness of the salad leaves. The Zerbina Ceregio is an unwooded sangiovese from the Emilia-Romagna region that borders Tuscany. It is intensely flavoured yet fresh and bright with sweet cherry and red currant fruit flavours, and a zing of fresh vital acidity that works in harmony with this pigeon salad. Serve lightly chilled in warmer weather.

This recipe appeared in the June/July 2009 issue of Gourmet Traveller WINE.

Pigeon salad with grapefruit, radicchio and endive

Serves 4
2   250g pigeons
250 ml   dry sherry
250 ml   extra virgin olive oil
2 tbsp   butter
1   curly endive
1   radicchio
1   bunch watercress
2   pink grapefruit, peeled and sliced
Dressing
4 tbsp   extra virgin olive oil
2 tbsp   sherry vinegar
1 tbsp   fresh chives, finely chopped


1 Preheat oven to 180C. Place pigeons in a bowl with sherry and oil and marinate for at least 3 hours. Remove from marinade, pat dry and rub with butter. Place pigeons in a roasting pan and roast for 25 minutes until golden. Set aside to cool.
2 Place endive, radicchio, watercress and grapefruit in a salad bowl (or divide between 4 plates). Remove meat from the pigeons, shred and add to the salad. Season generously with sea salt and freshly ground black pepper. To serve, drizzle with olive oil and sherry vinegar and sprinkle with chives.


RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Hannah Meppem and Sabine Schmitz DRINK SUGGESTION Peter Bourne

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