Pigeon coniglio
Pigeon coniglio is a traditional Italian dish, particularly from the Veneto region, that combines two types of game birds: pigeon and rabbit. The birds are typically braised slowly in a rich sauce made with red wine, tomatoes, onions, carrots, celery, and herbs like rosemary and sage. The result is a tender, flavorful stew where the distinct tastes of the meats meld together in a savory, aromatic base.
🍽️ Nutrition at a glance
This dish is a high-protein, moderate-to-high fat meal with very few carbohydrates, as it is primarily composed of meat and a vegetable-based sauce. It provides significant amounts of iron, zinc, and B vitamins, especially B12, from the game meats, with a rough calorie estimate of 400-500 kcal per serving.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 42 g |
| Carbs | 8 g |
| Fat | 25 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 650 mg |
| Iron | 4.5 mg |
| Zinc | 6.2 mg |
| Vitamin B12 | 8.5 mcg |
| Niacin (B3) | 12 mg |
| Phosphorus | 380 mg |
| Selenium | 28 mcg |
| Potassium | 520 mg |
| Vitamin B6 | 0.8 mg |
Per 1 serving (approx. 300 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the dish reflects Italy's historic use of locally available game and the culinary principle of combining different meats to create a more complex flavor profile. Nutritionally, the combination of pigeon and rabbit offers a lean yet nutrient-dense protein source, with both meats being lower in fat than many domesticated meats.
