Pigeon Recipe: Best Way Cooking To Sous Vide Machine

Pigeon Recipe With Sous Vide Machine

Before writing about the details of the Pigeon recipe, we will know what is the benefit of the meat of Pigeon.


Below are the following:

  1. It is a rare delicacies but Pigeon has high nutritional value.
  2. Not only high protein foods in pigeon but also low fat foods too.
  3. Pigeon has 24.47% protein more than cattle, pigs, sheep, chickens, ducks, and other meat.
  4. It has only 0.73% fat, lower than other meat.
  5. Pigeon not only nutritious but also there are some health effects.
  6. It helps keep liver and kidney health, increases intelligence, controls blood pressure, controls blood sugar levels.
  7. It is prevent atherosclerosis, solve cholesterol problem in body, improved vitality of skin cells and blood circulation etc.

Pigeon Recipe With Beetroot

Cooking Time:3 hours
Serve: 4 people
Cooking Equipment


  • 1 pcs pigeon
  • 100ml rapeseed oil
  • As needed salt
  • As needed pepper
  • 1/4 medium size onion
Beetroot Mashed
  • 2 pcs large size beetroots
  • 10g salt
  • 20g sugar
Beetroot Relish
  • 600g cooked beetroot
  • 100g shallots
  • 40ml sherry vinegar
  • As needed salt
  • As needed pepper
  • 50ml Oil
Smoked Beetroot
  • 1kg large beetroot
  • 50g wood chip
Beetroot Powder
  • 1kg beetroot, cooked
Pickled Beetroot
  • Beetroot leaves
  • 40ml sherry vinegar
  • 1pear, fresh and ripe

To Prepared Element For Pigeon Recipe

  1. To make oil with onion for this recipe. Put the 100ml vegetable oil in a pot with 1/4 of a chopped onion.
  2.   Cook for 5 minutes in medium heat, remove it and put it on one side for 1-12 hours.
  3. Preheat the oven to 100°C set to steam
  4. Vacuum pack the beetroot and cook in the steam sous vide machine for 30 minutes for the beetroot powder.
  5.  Remove from the sous vide, slice and dry thinly in a dehydrator overnight until very crispy
  6. Blend it for three minutes at high speed and the beetroot powder will be ready to serve
  7. For the smoked beetroot, after vacuum sealing in a large vac pack bag wash the beetroot.
  8. Cook the sous vide in 1/4 part of the 90°C to 100°C temperature.
  9. Remove from the sous vide and cut into 3mm slices after to cool. Cut the discs down using a 4cm pastry cutter.
  10. For chips to smoke set aside for 2 hours in the beetroot. Before serving 30 minutes the beetroot will need to be smoked again.
  11. For the mashed, the pre-cut beans will wash well. In a vacuum bag, put sugar and salt together temperature 100° C cook for 80 minutes.
  12. After cooking remove from the bag and blender it. Before get to serve hot, heat it up again.
  13. Heat the oil in a pan over medium heat and add the shallots. Fry until golden brown.After golden brown add the beetroot, vinegar, salt and pepper to the pan. After cool then seal in vacuum pack until ready to use.

Finaly Prepared Pigeon for Recipe

  1. The pigeon must be prepared. For this, first remove the skin and clean the breast thoroughly. Seal the pack with 5 ml of  onion oil, salt and pepper inside the breast a vacuum pack.
  2. Cook 15 minutes at 58° Celsius temperature. The bag should be removed until it is warm.
  3. For pickled beetroot leaves, collected baby leaves and wash it.

The Cooking of Pigeon Recipe is completed. Now is the time to serve. Dish arranging etc. First you have to take a dish, decorate all the prepared ingredients in it. Place the beetroot leaves in everyone. Put on the sheet of sherry vinegar. 

Put spoonful warm beetroot mashed and pastry on plate.Warm sliced pigeon breast put the middle of plate. Using a small sieve, cover the pear with beetroot powder and slice just before serving.

But you can serve even better to your needs, which you will love. When made, pigeon recipe with beetroot.


There are more new recipes here. The whole recipe is made with sous vide. So the best sous vide is here.

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John Smith

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