The Parisian Cooking Files: Roasted Pigeon with Fig & Walnut stuffing

We did go a bit cooking crazy in Paris, but our meals just kept getting better and better, and we were so excited to cook with produce we hardly get a hold of here in Sydney.

There was lots of game around in November, and we thought we try our hand at a pigeon! We stuffed this one with figs, walnuts and breadcrumbs, binded with a quail egg. No tooth picks to hold in the stuffing, so some rosemary spriggs did the trick. Roasted with sweet potato, this was beautiful, just like eating a big quail! just more meat to enjoy!