Roast Pigeon with Grapes & Celeriac Puree

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 4 pigeons, plucked and cleaned
  • Salt & pepper
  • 3 tbsp butter
  • 1 celeriac root, peeled and cut into large pieces
  • 1/2 lb small (seedless) black grapes (250 g)
  • 2 tbsp olive oil
  • Freshly grated nutmeg
  • You will also need:
  • Foil
  • A masher


Preheat the oven to 266 degrees F (130 degrees C). Season the pigeons with salt & pepper. Heat half of the butter in a frying pan and brown the pigeons over a medium heat. Make sure that you also brown the legs (they may take longer than the breasts).Place the pigeons on a baking sheet and roast for approximately 12 minutes on the middle rack of the oven. Take the pigeons out of the oven and allow to rest on a warm plate, loosely covered with foil. Now increase the oven temperature to 392 degrees F (200 degrees C).

Meanwhile, cook the celeriac for 15 minutes in plenty of salted water.

Snip smaller bunches of grapes from the bunch of grapes and carefully toss in the olive oil on the baking sheet. Roast the grapes in the middle of the oven for approximately 15 minutes.

Now drain the celeriac and mash to a rustic puree with the rest of the butter. Season the puree with freshly grated nutmeg, salt & pepper.

Divide the celeriac puree over four warmed plates, dish up the roast pigeons and place a small bunch of grapes on each plate. Drizzle with the grape ‘gravy’.


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