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Sous Vide Spatchcock Pigeon | Recipe by sousvidetools.com

Sous Vide Spatchcock Pigeon, Sautéed Watercress and Grilled Fig

Sous Vide Spatchcock Pigeon, Sautéed Watercress and Grilled Fig Game
  • COOK TIME: 2 Hours
  • PREP TIME: 1 Hour
  • DIFFICULTY: Medium


  • 2 x Wood Pigeons, Spatchcock
  • 50g Pine Leaves
  • 75mls Rapeseed Oil
  • 4 tsp Liquid Smoking Oil
  • Smoked Sea Salt
  • 2 tsp Crushed Juniper Berries
  • 3 Bunches of Washed Watercress
  • 4 Figs
  • 30mls Runny Honey





This dish is a great way of cooking the whole pigeon without too much fuss and it has great earthy flavours.


  1. First make a smoked oil by mixing the oil and the smoking liquid together and then season with salt
  2. In a pestle and mortar muddle the pine leaves with the smoking oil and the juniper. You will now have a pine infused smoke oil
  3. Take the spatchcock pigeon and season with the salt. Place the pigeon with the oil and leaf mix into a pouch and use the vacuum packer to seal
  4. Cook in a preheated water oven at 65 degrees for 1 hour 30 mins
  5. Top the figs and cut into them 4 times, making sure not to cut completely to the board.
  6. Drizzle with the honey and season with a little salt. Grill until the fig opens like a flower
  7. Take the pigeon from the pouch and pat dry, discarding any pine needles
  8. On an open flame chargrill or bbq quickly grill the pigeon on both sides
  9. In a sauté pan in a little butter sauté the watercress and season
  10. Serve the pigeon whole beside the fig and watercress

Chef’s Tip –

The pigeon can be flavoured with blackberry jam to give a stunning and easy sweet finish.

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