Roast wood pigeon with pithivier of leg, creamed curly kale and roast Jerusalem artichokes

by Andy McLeish
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Ingredients

Game

  • 2 wood pigeons

Fruit & Vegetables

  • 1 carrot, roughly chopped
  • 2 shallots, chopped
  • 3 garlic cloves, crushed
  • 1 savoy cabbage
  • 3 white onions, sliced
  • 400g of curly kale, blanched and chopped
  • 1 shallot, chopped
  • 1 garlic clove, crushed
  • 200g of Jerusalem artichoke, peeled and sliced lengthways
  • 1 lemon
  • 400g of girolles, cleaned

Store Cupboard

  • 1 tbsp of tomato purée
  • 475ml of chicken stock
  • 8 puff pastry rounds, 9cm in diameter
  • 1 egg, for egg wash
  • salt
  • pepper
  • salt
  • salt
  • pepper
  • salt
  • pepper
  • salt
  • pepper

Alcohol

  • 50ml of sloe gin

Dairy

  • 1 knob of butter
  • 75ml of double cream
  • 1 knob of butter
  • 75ml of cream
  • 1 knob of butter
  • 1 knob of butter
  • 1 knob of butter

Salad & Fresh Herbs

  • thyme, chopped

Oils & Vinegars

  • oil