Grilled Pigeon with Sweet Corn Panzanella Recipe

Servings: 4
Prep time: 15 minutes, plus overnight marination
Total time: 45 minutes

for the pigeon:
4 pigeon or squab
2 cups|500 ml ruby port wine
2 cups|500 ml orange juice
3 sprigs fresh thyme
3 tablespoons olive oil
kosher salt and freshly ground black pepper, to taste

for the panzanella:
2 cups|284 grams summer corn kernels, cut from the cob
4 cups|150 grams day old bread, cut into ½-inch cubes
¼ cup|60 ml olive oil, plus 3 tablespoons
6 large vine ripened summer tomatoes, chopped
3 shallots, minced
12 basil leaves, thinly sliced
¼ cup|5 grams parsley, minced
5 teaspoons|35 ml red wine vinegar
2 garlic cloves, minced
kosher salt and freshly ground black pepper, to taste

1. Make the pigeon: Halve the pigeons (or squab). Place the halves in a large Ziploc bag or glass bowl, add the port wine, orange juice and thyme sprigs. Marinate in the fridge overnight.
2. Prepare a grill for high direct heat cooking. Remove the pigeon from the marinade and coat with the olive oil. Season with salt and pepper. Grill over high direct heat for 5 to 7 minutes per side. Serve with the panzanella.
3. Make the panzanella: Heat the oven to 350°F. Toss the bread with the 3 tablespoons of olive oil and salt and bake until golden, 10 to 12 minutes. Cool, then transfer to a large bowl.
4. Blanch the corn in boiling water for 60 seconds. Drain well, then add to the bowl with the corn. Add in the remaining ingredients and let sit for 15 minutes for the tomato juices to be absorbed by the bread. Serve with the pigeon.

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