Roasted Pigeon

For the confit, peel the peppers. Boil peeled bell pepper cubes, onion pieces and garlic for 10 min in salted water on low heat. Pour into a sieve, cool and rinse. Put everything in a cast iron pot, cover with olive oil and simmer at low temperature for about 40 min without boiling.

2. rinse the pigeons, dry them, put the pigeon liver and heart in the belly form, add a little thyme and close the pigeons with a wooden stick.

Preheat the stove to 190 degrees. Heat oil in sauté pan, brown pigeons on all sides until light brown, add juniper berries. Place pigeons on legs, after about 3-5 min. turn to the other legs on the other side, then place on the back until pigeons are well pink. Roast the legs separately, on the condition that too bloody.

Remove the pigeons, place them on a plate to keep warm, cover with foil and let them rest for about 4 minutes. Turn once to the other side so that the blood is distributed.

5. loosen the legs, cut the breast in half, if you want you can remove the bones. Save juices. Finely chop remaining carcass, lightly sauté in sauté pan, add finely chopped shallot, sauté, extinguish with balsamic vinegar and white wine, boil, barely cover with water, boil once or twice, strain.

6. roast the legs and breasts in a little butter until crispy. Fry slices of melanzana in oil. Remove slices from frying pan, cover with bell pepper confit, place breasts on top.

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