Sous Vide Pigeon

Sous Vide Pigeon prepared in a Cook & Hold


  • 2 Whole Pigeons (500g)
  • Oil (20g)
  • Cooking Wine (15g)
  • Leek - chopped (10g)
  • Salt (5g)
  • White Pepper Powder (3g)
  • Sous Vide Bag


1. Preheat the Combi to steam at 100°C
2. Clean and cut the pigeon into 4 pieces
3. Place all of the ingredients into the sous vide bag and seal tightly
4. Shake the bag to mix thoroughly 
5. Place the sous vide bag in the oven and cook for 4 minutes
6. Preheat the Cook & Hold to 70°C
7. Put the pigeon sous vide bag inside and hold for 1 1/2 hours

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