Braised Pigeon in Red Wine

Braised Pigeon in Red Wine recipe videos

Braised Pigeon in Red Wine is a luxurious and aromatic dish featuring whole or halved pigeon meat slow-cooked in a rich, fragrant sauce made from red wine, aromatic herbs, and sometimes a touch of soy or stock. This dish is a celebrated specialty in French and Italian cuisines, often associated with rustic, hearty meals and festive occasions.

🍽️ Nutrition at a glance

This dish is high in protein and fat, with minimal carbohydrates, making it a rich source of iron, zinc, and B vitamins. A typical serving contains approximately 450-550 calories, depending on the cut of pigeon and the amount of wine-based sauce used.

Nutrition breakdown

Calories	480 kcal
Protein	38 g
Carbs	5 g
Fat	32 g
Fiber	0.5 g
Sugar	2 g
Sodium	420 mg
Iron	4.2 mg
Zinc	3.8 mg
Selenium	28 mcg
Phosphorus	290 mg
Niacin (B3)	12 mg
Vitamin B6	0.7 mg
Potassium	310 mg
Vitamin B12	1.1 mcg

Per 1 pigeon half (approximately 180 g) with sauce · estimated, varies by recipe

💡 What's interesting

Pigeon meat, often called squab, is prized for its dark, tender texture and deep flavor, which pairs exceptionally well with the tannins in red wine. Nutritionally, it's a leaner alternative to red meat while still providing a dense concentration of nutrients like selenium and phosphorus.