How to Make Grilled Pigeon with Chef Craig Hopson

When in doubt, pound it out! Watch Chef Craig Hopson take a meat mallet to a pomegranate, where red seeds collect like rubies. A dish as colorful and decadent as Chef Hopson's menu, this D’Artagnan pigeon, pomegranate emulsion and pistachio aioli is perfect for holiday celebrations.

For more tips, tricks and techniques, check out BehindtheBurner.com!

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