• Grilled Pigeon with Sweet Corn Panzanella Salad


Grilled Pigeon with Sweet Corn Panzanella

By Andrew Zimmern

Grilled Pigeon with Sweet Corn Panzanella Salad



  • 4 pigeon or squab
  • 2 cups ruby port wine
  • 2 cups orange juice
  • 3 sprigs fresh thyme
  • 3 tablespoons olive oil
  • Salt
  • Pepper


  • 2 cups summer corn kernels, cut from cob
  • 4 cups day-old bread, cut into ½-inch cubes
  • 1/4 cup olive oil, plus 3 tablespoons
  • 6 large vine-ripened summer tomatoes, chopped
  • 3 shallots, minced
  • 12 basil leaves, thinly sliced
  • 1/4 cup parsley, minced
  • 5 teaspoons red wine vinegar
  • 2 cloves garlic, minced
  • Salt
  • Pepper


To Make the Pigeon

Halve the pigeons (or squab). Place the halves in a large Ziploc bag or glass bowl, add the port wine, orange juice and thyme sprigs. Marinate in the fridge overnight.

Prepare a grill for high, direct heat cooking. Remove the pigeon from the marinade and coat with the olive oil. Season with salt and pepper. Grill over high direct heat for 5 to 7 minutes per side. Serve with the panzanella.

To Make the Panzanella

Preheat the oven to 350 degrees F.

Blanch the corn in boiling water for 60 seconds, drain well and reserve.

Toss the bread with the 3 tablespoons olive oil and bake on a tray in a 350-degree oven until golden. Cool.

Combine bread with all the other ingredients and season with sea salt and freshly ground black pepper.

Let sit for 15 minutes for the tomato juices to be absorbed by the bread, and serve.

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