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