> Recipes > Pigeon

Wood pigeon with cobnuts

Wood pigeon with cobnuts

Wood pigeon with cobnuts

PT1H30M

Why not try?

1
For the carrot purée, melt the butter in a saucepan on a low-medium heat. Add the shallots and sweat until translucent. Add the carrot and cook for a further 4 minutes. Add the carrot juice, thyme and water and simmer until the carrots are soft
  • 50g of shallots
  • 300g of carrots
  • 200ml of carrot juice
  • 20g of butter
  • 100ml of water
  • 5 sprigs of fresh thyme
  • salt to season
2
Strain the liquid and blend the remaining contents. Add the reserve liquid slowly until a thick, smooth purée is formed. Season to taste and pass though a fine chinois. Set aside in a small saucepan
3
Prepare the bok choi by cutting in half length-ways and washing thoroughly. Blanch in salted boiling water for one minute and refresh. Set aside on absorbent towel for later use
  • 4 bok choi
4
For the wood pigeon breast, place a large frying pan on a medium to high heat. Season both sides with salt. Add the butter to the pan, as soon as it begins to foam place in the breasts, skin side down. Cook for 3-4 minutes or until golden, turn and cook for a further 4 minutes, remove from the pan to rest and reserve the juices in the pan for later
  • 4 wood pigeon breasts
  • 30g of butter
  • salt to season
5
Saute the bok choi in a hot pan until slightly golden, season with salt and remove from the heat
  • 20g of butter
  • salt to season
6
To plate, pour the warmed through carrot purée onto each plate. Place the bok choi in the middle of each plate, slice each breast into three and arrange over the bok choi. Finish by sprinkling each plate with the cobnuts, baby carrots and juices from the pan
  • 4 baby carrots
  • 3 tbsp of cobnuts

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Comments ()

Wood pigeon with cobnuts

 
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

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