Roast wood pigeon, chicory, rhubarb

Ingredients

Store Cupboard

  • 10g of flaky sea salt
  • 50g of caster sugar
  • 5g of flaky sea salt
  • 20g of caster sugar

Fruit & Vegetables

  • 2 sticks of forced rhubarb
  • 1 lemon, juiced
  • 10 juniper berries, crushed
  • 200g of muscat grapes, or black seedless (removed from the stem)

Salad & Fresh Herbs

  • 2 red chicory
  • 1 bunch of thyme

Dairy

  • 50g of unsalted butter, softened
  • 1 knob of butter

Beverages

  • 500ml of water

Game

  • 4 wood pigeons, plucked and trussed (ask your butcher to clean the carcass but to give you the livers and hearts separately for your sauce)

Oils & Vinegars

  • vegetable oil
  • 1 tsp sweet sherry vinegar

Cooking Sauces

  • 50ml of brown chicken stock