1. This recipe is for roasted pigeon with potatoes and beans. It includes instructions for preparing the pigeon and sauce. 2. The pigeon is cleaned, legs are wrapped in foil, and the breast skin is pulled over the head and tied. The pigeon organs are chopped and refrigerated. 3. Vegetables are sauteed to make the sauce, which is reduced and strained. The pigeon is seasoned and roasted, then sliced. The reserved pigeon blood is added to reduced sauce.