The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Pigeon with pancetta, cabbage and pine nut salad

Pigeon has a wonderful liverish flavour best appreciated when it's served rare. It goes well with a sharply dressed salad with a little bacon thrown in for good measure. Some pigeons are sold with the offal still inside, so we've included the liver in this recipe, but if your butcher has removed it just omit that step.

You'll need

4 squab pigeons (about 500gm each), brought to room temperature (see note) 60 gm melted butter 80 gm mild pancetta, cut into lardons 40 gm (¼ cup) pine nuts ½ Savoy cabbage 2 golden shallots 60 ml (¼ cup) extra-virgin olive oil 2 tbsp aged red wine vinegar 40 gm (½ cup) shaved parmesan To serve: flat-leaf parsley leaves


  • 01
  • Preheat oven to 200C. Remove head, claws and any remaining offal (reserving the liver) from pigeons. Rinse inside and out, and pat pigeons dry all over with absorbent paper, then brush with half the melted butter, place in a small roasting pan, season to taste and roast until golden and cooked to your liking (20-22 minutes for medium to medium-rare). Remove from oven and rest (5 minutes).
  • 02
  • Heat remaining butter in a frying pan over medium-high heat and cook pancetta and pine nuts until golden (5 minutes). Add pigeon liver, if you have it, and fry until just cooked (1-2 minutes).
  • 03
  • Shave cabbage into a bowl using a mandolin, then do the same with the shallots. Add pancetta and pine nut mixture, olive oil and vinegar, season to taste and toss to combine. Transfer to a platter, then scatter with parmesan and parsley.
  • 04
  • Cut the breasts and legs from the pigeons and serve with the bacon, cabbage and pine nut salad.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Savoury Barolo or Australian nebbiolo.

Featured in

Mar 2014

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Beef cheek recipes


Saltimbocca alla Romana

Piccata di vitello


Adana kofte

Roast lamb loin with couscous and pumpkin


Pork chops with fennel

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.