This recipe features succulent pigeon breast cooked to perfection and served with a rich red wine sauce. The pigeon breast is marinated in a blend of herbs and spices, then seared until golden brown. The red wine sauce is made by reducing red wine with shallots, garlic, and thyme, and then finished with butter for a velvety texture. The dish is garnished with fresh herbs and served with a side of roasted vegetables. It is a sophisticated and flavorful dish that is sure to impress your guests.
