The Best Online Cooking Videos
Already have an account? Sign In

Pigeon in a Fig & Madeira Sauce by Ed Smith

Ready In
Prep Time
Cook Time
Loyd Grossman
In Round 1 of the Food Blogger Challenge, Edward Smith shows us how to cook a delicious pigeon in a fig and madeira sauce. This modern British dish uses sweet butternut squash and dark cavolo nero kale to perfectly complement the rich flavor of the pigeon and the madeira wine jus. Join Loyd Grossman in this Grokker Premium Video as he tries Edward's original dish, in the first round of Grokker's Food Blogger Challenge. Remember to love this video below, if you would like to see Edward in the next round.

Cooking Recipe

Servings: 2
Prep Time: 5 minutes
Cook Time: 25 minutes
Ready In: 30 minutes
Make Sure You Have: Meat thermometer (optional), stick blender (optional)

Butternut squash mash:
½ butternut squash, chopped
Salt to taste
Pepper to taste
Pinch of nutmeg
½ stick of unsalted butter

Cavolo nero:
6 large leaves of cavolo nero (Italian kale), trimmed and destalked
1 tbsp unsalted butter
salt to taste

2 whole pigeons, can be substituted with squab, grouse, partridge or other small game birds
2 tbsp rapeseed oil
¼ cup madeira wine
1 fig
2 cobnuts, for garnish, can be substituted for hazelnuts

Butternut squash mash
1. Boil the butternut squash in a pan of salted boiling water until they become tender, which should take between 10-15 minutes.

2. Once tender, drain the squash and allow to steam for a few minutes.

3. With a stick blender, purée the squash until smooth. If you do not have a stick blender, the squash can be mashed by hand.

4. Add 2 tbsp of butter, a pinch of nutmeg and season with salt and pepper to taste.

Cavolo nero
1. Blanch the cavolo nero in boiling water for 2-3 minutes, or until they are tender. Drain most of the water, leaving just a little liquid in the bottom of the pan.

2. Finish the cavolo nero with 1 tbsp of butter, and mix thoroughly, before serving. Season with salt to taste.

1. Pre-heat an oven to 300°F (150°C). Prepare the pigeon by removing the wishbone and trimming the wings, and seasoning generously all over as well as inside the cavity with salt. Heat the rapeseed oil in an ovenproof frying pan and fry the pigeon starting breast side down until the skin becomes lightly browned, which should take about 2 minutes on each side.

2. Place the pigeon in the oven for 7-8 minutes, or until the interior temperature reaches 120°F (50°C) when checked with a meat thermometer. Remove from the oven and leave to rest, breast-side down, for a further 7-8 minutes.

3. To prepare the jus, add the madeira wine to the pan in which the pigeon has been cooked, over a medium-high heat. Add the fig to the jus, and allow the alcohol to burn off.

4. Add 2-3 tbsp of butter to the jus, to thicken the sauce, and make sure that the figs are cooked on both sides.

5. To finish the dish, carve the pigeon breasts off the bone, and serve with some cavolo nero, a portion of the butternut squash mash, ½ of the fig, 2 or 3 tbsp of the madeira jus, and topped with finely sliced cobnuts.

Roast Pigeon in a Fig
Other Videos You Might Like
Thumbnail image for Quinoa Tomato Basil Salad
Thumbnail image for Healthy Broccoli Beef
Thumbnail image for Butternut Squash Soup
Thumbnail image for Winter Veggie Soup
Thumbnail image for Asian-Inspired Chicken
Thumbnail image for Sweet Potato Chili
Thumbnail image for Zucchini Pasta & Pesto
Thumbnail image for Honey-Baked Salmon
Thumbnail image for One-Pot Chicken Dinner
Thumbnail image for Korean Soft Tacos
Thumbnail image for Lemon & Herb Chicken
Thumbnail image for Homemade Pot Stickers
Thumbnail image for Easy Healthy Pizza
Thumbnail image for Five-Cheese Macaroni
Thumbnail image for Indian Butter Chicken
Thumbnail image for Chinese Ginger Chicken
Thumbnail image for Healthy Collard Wraps
Thumbnail image for Apricot Roast Chicken
Thumbnail image for Halibut Ceviche
Thumbnail image for Chicken Involtini
Thumbnail image for Indian Dry-Rub Chicken
Thumbnail image for Lentil and Kale Stew
Thumbnail image for Healthy Cashew Chicken
Thumbnail image for Chicken Fried Rice


Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
It's free and easy to join
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos