PT2H
Andy McLeish's roast wood pigeon recipe wonderfully demonstrates the brilliance and versatility of this beautiful game bird. The legs are slowly braised in a sloe gin flavoured stock, flaked and incorporated with a host of other autumnal ingredients in a pithivier and served alongside the perfectly roasted breasts, girolle mushrooms and onion purée.
Roast wood pigeon with pithivier of leg, creamed curly kale and roast Jerusalem artichokes