> Recipes > Pigeon

Wood pigeon with blueberry jus, beetroot purée and potato crisps

  • Main
  • medium
  • 4
  • 40 minutes, plus slow cooking of beetroot

PT40M

Ingredients

save recipe
recipe saved

Metric

Imperial

Wood pigeon

Beetroot purée

Blueberry jus

  • 50g of caster sugar
  • 100ml of chicken stock
  • 40 blueberries
  • 50ml of red wine vinegar

Potato crisps

To serve

  • 100g of salad leaves
  • 1 handful of girolles
save recipe
recipe saved

Method

save recipe
recipe saved
1
Place the beetroot in a pan and cover with water, cook on a low heat. Add a pinch of salt, and leave to cook until soft, this could take up to two hours, you will need to top up the water throughout the process
2
When soft, drain well and return to the pan, stir them round to evaporate the last of the liquid. Cook with a little with the brown sugar and then pour in the red wine vinegar, cook further until the liquid is a nice caramel colour and then add the double cream, leave to cook and thicken
  • 50g of brown sugar
  • 100ml of red wine vinegar
  • 200ml of double cream
3
Place the mixture into a blender and blend until smooth, season to taste, reserve and keep hot
4
For the jus, put 20 blueberries in a bowl, throw the 20 remaining in a pan and reduce together with 50g of caster sugar and 50ml of red wine vinegar, crush the blueberries with a fork as you begin to cook. When the liquid is syrupy add the stock and cook further until a syrupy sauce consistency forms. Pass through a sieve and then add to the reserved blueberries
  • 40 blueberries
  • 50g of caster sugar
  • 100ml of chicken stock
  • 50ml of red wine vinegar
5
Peel and then slice the potatoes thinly, score the slices into a criss-cross pattern. Rinse them in water, pat them dry and then fry them in a pan with hot oil until golden. Drain on absorbent paper, season and reserve until serving
6
In a hot pan cook the pigeon breasts; a couple of minutes on each side should leave them pink. Leave them to rest before slicing and serving
7
Place the beetroot purée onto the plate along with some salad leaves and girolles mushrooms. Slice the pigeon and lay on each of the plates, topping with a potato crisp. Pour on the blueberry jus and serve immediately
  • 100g of salad leaves
  • 1 handful of girolles
Share recipe

Comments ()

Wood pigeon with blueberry jus, beetroot purée and potato crisps

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.