Anjou pigeon, sweetcorn purée, red onion petals and bacon popcorn
by Agnar Sverrisson
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Ingredients
Game
2 pigeons, preferably Angou pigeons
Fresh Meat
200g of Alsace bacon, rind removed
Store Cupboard
25g of popcorn
salt
60g of sugar
black pepper
Fruit & Vegetables
4 corn on the cob
1/2 lemon, juiced
1 red onion, peeled
turnip seedlings
Oils & Vinegars
olive oil
50ml of Cabernet Sauvignon vinegar
Beverages
2l red wine
Speciality Ingredients
1 1/2 tsp xanthan gum