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This pigeon recipe brings out the best in this most tender and juicy of birds. Matthew Tomkinson partners the pigeon with a fantastic salad of nuts, beetroot and pickled mushrooms

Method
1.
To make the candied walnuts, dissolve sugar in an equal amount of water and pour over the nuts. Bring the mixture to the boil and cook until it reaches 140°C. Drain quickly and then deep-fry the nuts in oil at 180°C until golden and crispy. Drain and allow to cool
2.
For the pickled mushrooms, bring the water and vinegar to the boil. Add the sugar to taste and then add the mushrooms, bay leaf and thyme. Remove from the heat and chill
An alternative to Hon Shimeji mushrooms
Girolles can be used as an alternative to the Hon Shimeji mushrooms if they are unavailable
3.
For the beetroot compote, heat the oven to 180°C/Gas mark 3. Wrap the beetroots in foil, and then bake the sealed foil parcels for 40 minutes until they are just tender. When cool, peel and coarsely grate
4.
In a small pan, sweat the onion in the butter then add the beetroot and the grated apple, followed by the capers. Once most of the liquid has evaporated, add the wine and jelly and cook until thick and glossy
5.
For the pigeon, first preheat the oven to 240°C/Gas mark 9. Then prepare the sauce. Sweat the mirepoix (chopped onion, celery and carrot) in the butter for five minutes, add honey and allow to caramelise before adding the wine and reducing by half
6.
Roast the pigeon legs at 180c for 15 minutes until golden brown
7.
Add the stock and the golden brown legs and simmer for an hour. Pass through a sieve and reserve.
8.
Brown the crowns in a hot pan using olive oil and place in the oven for six minutes. Allow to rest and carve the breasts off
9.
To serve, scatter the walnuts and mushrooms around the plate and place drops of beetroot compote in and around. Lay the breasts over the garnish and top with dressed watercress leaves and a few spoons of the sauce
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Pigeon recipe with a light and crisp white wine, a rosé wine, or a spicy and rich red wine

Ingredients

Pigeon recipe

Candied walnuts recipe

  • 20 walnut halves
  • 100g of sugar
  • 100ml of water

Pickled mushrooms recipe

Beetroot compote recipe

To plate

Equipment

  1. Sugar thermometer

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In this wood pigeon recipe, earthy flavours shine with walnuts, pickled mushrooms and beetroot compote atop peppery watercress for a delicious dish.

Pigeon recipe Tweaks

What's this?
Gillyflower
I am crazy to go home and try this, but unfortunately not before end March. I am inordinately fond of both pigeon and beetroot. The only thing, I have found in the past that Brit. cooks LOVE sugar and the recipes are too sweet. So I will be very careful.
1 January 2013