Pigeon en crapaudine

01 / ABOUT THE DISH

About the dish

Pigeon en crapaudine is a traditional game dish. The dish is made with pigeons that are farm-raised on corn or other feed. The pigeons are butterflied and their wings are tucked behind their shoulder bones, becoming visually reminiscent of a toad ( crapaud in French). They're typically brushed with butter, seasoned with salt and pepper, and then grilled or pan-grilled (always under a weight). There are many variations on the dish, and it can be enriched with lardons, onions, white wine, stock, garlic, thyme, tiny peas, and sweet lettuce. Once prepared, pigeon en crapaudine is typically served with boiled new potatoes on the side.