Salmi de Pigeon, Roasted Pigeon in Game Sauce
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- เผยแพร่เมื่อ 10 ก.พ. 2025
- A classic Salmi de Pigeon is a semi-roasted bird - any feathered game may be used - which is then finished off in it's own sauce made from the carcass and giblets, flambéed in brandy and garnished with mushrooms. So many essential techniques in one traditional preparation... well worth mastering!
(for 2 people)
2 pigeon, neck and giblests
a glass of white wine
half a small glass of brandy
a glass of brown stock
8 - 10 mushrooms
a squeeze of lemon
a small carrot
2 shallots or half an onion
thyme and bay
butter and oil, or duck/goose fat
a tablespoon of flour
a tablespoon of butter
50 g salted pork belly or slab bacon
2 slices of white bread
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I was watching River tonight and he mention your TH-cam channel I wanted to watch because I love French cooking. Mr. Pete you have a fan.
I had pigeon for the first time a few weeks back there and went all out and made salmi de pigeon.
Man, what a meal. I was missing out not having tried it before.
Life is just that little bit sweeter now.
Greetings from American. River suggested your channel. We are a family of hunters in my home. Venison is a staple in my home. I would love to learn new techniques and recipes.
Really enjoying your series Pete. In New Zealand missing our time in UK and Europe!
Ravi de Silva
Wow, stunning! If I never make this dish, I have still learned from and appreciated what I just watched.
Speechless Pete. This is EXACTLY the videos i need. Keep the French classics and hidden gems coming ❤️
Mr Pans, I can't believe that your videos aren't more popular. 11.8kk is OK for the discening but I'm sure a wide audience would love them.
Damn I love this series Pete
From one drunk griller to another:
Very encouraging to hear! Bless you.
"A glass of white wine....."
Love your humour 😂
Fine cooking, great video.
Thank you
River suggested watching your channel....he was so right!
So Old School - I love it.
Love the term Old School. It'll be used in next video. Thanks for watching and commenting Rick.
Your videos remind me of the TV series from the Discovery Channel decades ago, "World Class Cuisine". I watched it regularly as a child, and is probably responsible for sparking my love of cooking. Thank you you for your channel.
Greetings from Sausalito, California! Many thanks for the beautiful and careful craftsmanship in all your videos! And, professional production values. Am stunned that you don't have many, many thousand of viewers. I've sent your link to my friends who are passionate home cooks. They will appreciate your work and excellent teaching moments. I plan to try this with Game Hens. It won't be the same, but the sauce will elevate it
Thank you for your kind and encouraging words Joseph - we'll get there one day :) Salmi is used for ANY game birds, so I'm sure it'll be a great success.
I did this recipe with quail this weekend and it was amazing. Everybody simply loved it! Served it as a main with a mashed potatoes with some celeriac root incorporated. The sauce was to die for :)
i am so happy i found your channel
Great to see you again. Happy travels 😀
Looks absolutely delicious!
Deadly feed brother 👌🏼💫🇦🇺👍
Great camera work, your instructions and visuals make me confident I can make this dish successfully, which I will do this weekend. Thank you.
I'm sure you'll do a great job! I forgot to
mention a drop of lemon for the mushrooms
Love it. Everything tastes better when Flamed Cognac is added....
Should I add to my toast in the morning?
Great camera work on tying the bird. I can do some great things in the kitchen, but tying meat, I struggle. I’ll use your video next time I do. Dish looks delicious. Merci Pierre et félicitation.
Alessandro , I struggle too, and sometime practice several times before recording. Bless you for your kind comment. I try to look like a pro... it's coming :)
@@Petespans I just saw your channel mentioned on Rivers channel so I've come over to take a look around and now I'm a new subscriber. God bless.
Very nice recipe, and a very nicely executed video too i must say, with a calm and elegant style and tone, that suits the subject at hand, and makes the recipes clear and easy to follow. Well done!
Thank you for this Pete et Bon voyage! :-)
PS. you have now also made me quite interested in the book of la Madame E Saint-Ange. - Would you recommend the english version, or do you instead prefer original french? (My english is better than my french, but i think i can still follow a cook book, if need be).
A Bientot, and thanks again!
Claus
Pete, you’re killing me here! This dish looks so divine and your preparation is executed so well! Unfortunately, pigeon is as scarce as hens teeth at the butchers here in NYC although the place is loaded with them! My only chance is to nab a few from Central Park…a dicey option at best! Really like this new series!
Kimberly. Try www.dartagnan.com/
So grateful for you support. Bless you!
Who is here because of River?
Me!
River. The stuff about ex royals? - So that's how TH-cam works! Did I even leave a comment on River?
@@Petespans He just happens to like your channel and recommended you.
@@Petespans I already left 1 comment and then saw this. Yes River is the guy who talks about the Royals and he likes your channel and spoke about it so you'll probably get a lot of new subscribers.
Me too! And I'm so pleased that I subscribed.
Lovely presentation as always, and I absolutely agree with the other comments. You have really stepped up the production quality for these.
As a twist, I am imagining fully deboning the pigeon, making a stuffing out of the condiments you used in your sauce and then serving the bird whole on top of the clear stock. Actually, I might go for that next week, depends on how long it might take to order pigeons and report back with a couple pictures.
What a great idea to debone the pigeon - perhaps some foie gras and truffle in that stuffing ...
Hope it goes well!
Mercy🎉
Very lovely, but do I detect a theme for the new series?
How do you mean Andrew? French classics....
Wow, a beautiful dish. You make it look so doable, but there are a lot of steps, each with its own prepared ingredients, processes and epertise.I suspect that every pot, pan and utensil in the kitchen will be used by the end of it I think there's some truth, or should be, in your joke about the certificate. Perhaps every successful Salmi should accumulate points towards an eventual award of MOF!
Beautifully presented, as always.
I enjoyed Beethoven in the background as well. merci pour tous
Pete, you should really open a restaurant in the uk…Bromley, Kent to be precise..
Great job chef! Would quail work for this recipe? Thank you.
Thanks! I see no reason why not - though you wont get the gamey flavour, these are great techniques for any bird really.
Thank you for the reply. I must say that I enjoy the authenticity of your videos, they are superb. Keep up the good work sir!
@@razumikhin1437 Will do! If using quail, try a lighter chicken stock so as not to dominate delicate flavour. Quail recipes to come if interested...
@@Petespans I am certainly interested. I have easy access to quails from Portugal. Thanks again!
Like and comment if you are here from River's Recommendation :-) Delicious.
So where is the starch or is there non 😮
Mashed potato or something
Pete, Just a comment… It looks like a big couteau for such a small bird.
now you mention it....
Thanks so much for watching Greg.
From River's channel
What? How does this work? River as in royal commentary?
@@Petespans He likes your channel and commented about you. So here are his fans coming to support you as well.
Been meaning to ask. Are you or were you ever a professional chef? If so, where?
Not really, at least not for long - trained at the French Culinary Institute in NYC though.
@@Petespans FCI taught you well. I work for Peter Luger's Steakhouse which is from Brooklyn (My birthplace) but oddly enough I work at their Tokyo location. Never even been to the Brooklyn restaurant and I grew up 10 mins away. Keep up the great content.