Roast pigeon with braised butter beans

by Bryan Webb
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Ingredients

Fresh Meat

  • 4 squab pigeons

Fruit & Vegetables

  • 2 shallots
  • 150g of wild mushrooms
  • 2 shallots

Salad & Fresh Herbs

  • 4 bay leaves
  • 4 sprigs of fresh thyme
  • 1 head of celery
  • 1 bay leaf
  • 2 bay leaves
  • 1 sprig of fresh thyme
  • 2 parsley stalks

Dairy

  • 40g of butter

Store Cupboard

  • salt
  • black pepper
  • 300g of butter beans, soaked overnight
  • 150ml of chicken stock
  • 150ml of beef stock

Oils & Vinegars

  • olive oil
  • 2 tbsp of olive oil

Beverages

  • 50ml of brandy
  • 100ml of Madeira
  • 100ml of white wine