Roast Pigeon with Herbs

Roast Pigeon with Herbs is a classic European dish, particularly popular in French and British cuisine, featuring young pigeon (squab) roasted with a fragrant blend of fresh herbs like thyme, rosemary, and sage. The bird is typically trussed, seasoned, and roasted until the skin is crisp and the meat is tender and flavorful, often served with a pan sauce made from the drippings.

🍽️ Nutrition at a glance

This dish is high in protein and moderate in fat, providing a good source of iron, B vitamins, and selenium. A typical serving of one roasted pigeon (about 150g of meat) contains roughly 300-350 calories.

Nutrition breakdown

Calories	330 kcal
Protein	32 g
Carbs	0 g
Fat	22 g
Fiber	0 g
Sugar	0 g
Sodium	75 mg
Iron	4.5 mg
Selenium	28 mcg
Niacin (B3)	8.5 mg
Vitamin B6	0.6 mg
Phosphorus	250 mg
Zinc	2.5 mg
Potassium	280 mg
Vitamin B12	0.5 mcg

Per 1 roasted pigeon (approximately 150g of meat) · estimated, varies by recipe

💡 What's interesting

Pigeon (squab) has been a delicacy for centuries, valued for its rich, gamey flavor that's darker and more robust than chicken. Nutritionally, it's an excellent source of heme iron, which is more easily absorbed by the body than plant-based iron.