Grape Wine Journey

Home Made Smoke Pigeon

Ever since we dined at the Chairman, my husband was contemplating in trying the Smoke Pigeon at home.  The Manager at the restaurant told us the tip was to smoke the pigeon with rice.

Preparation was made – live pigeon, rice, Chinese wine and Sweet Osmanthus Oolong tea.

The pigeon was marinated in Chinese wine for a day, slow cooked in the oven for 90 minutes at 75C.  Then it was smoked with rice, tea leaves and brown sugar for 10 minutes.  The result?  I could smell the smoke in the living room.

Smoke w/Rice, Brown Sugar & Tea Leaves

The meat was still red, and that was what it supposed to be.  It was juicy and we could taste the tea leaves and a bit of the wine. 

I paired the smoke pigeon with a bottle of 2002 Corton Bressandes Grand Cru from Domaine Antonin Guyon.  The same wine we drank at the Chairman last month.  Burgundy is made from Pinot Noir, a very delicate grape.  At its best, it should show game, so it is perfect with pigeon.

The wine was very smooth and balance. It showed red cherry, floral and spice.  The wine is still quite young, so in a few more years, it would be even better with the pigeon!