Preheat the oven to 200°C fan.
Put the hay into the myromy Brick and press it down lightly.
Lightly brush the pigeons with butter. Season with salt and pepper and lightly sear in a pan. Place the pigeons on the hay and sprinkle with some thyme and rosemary. Then cover with the lid so the hay aroma can penetrate the pigeon meat.
Bake the pigeons in the oven for about 15 minutes. The pigeons should reach a temperature of 55°C in the center to be perfectly cooked.
Then remove the pigeon breasts and serve with any side dish such as pointed cabbage and a hearty sauce!
