Roasted Pigeon

Preheat oven to 180°C. Pat the Pigeon dry with paper towels. Season the Pigeon generously inside and out with Salt and Black pepper.

In a large, oven-safe pan or Dutch oven, heat the Extra-virgin olive oil over medium-high heat. Add the Pancetta and cook until crispy, about 5 minutes. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.

Sear the seasoned Pigeon in the hot pan, turning frequently, until deeply browned on all sides, about 8-10 minutes total. Remove the Pigeon from the pan and set aside.