Wood pigeon with blueberry jus, beetroot purée and potato crisps

  • Main
  • medium
  • 4
  • 40 minutes, plus slow cooking of beetroot

PT40M

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Ingredients

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Wood pigeon

Beetroot purée

Blueberry jus

  • 50g of caster sugar
  • 100ml of chicken stock
  • 40 blueberries
  • 50ml of red wine vinegar

Potato crisps

To serve

  • 100g of salad leaves
  • 1 handful of girolles
1
Place the beetroot in a pan and cover with water, cook on a low heat. Add a pinch of salt, and leave to cook until soft, this could take up to two hours, you will need to top up the water throughout the process
2
When soft, drain well and return to the pan, stir them round to evaporate the last of the liquid. Cook with a little with the brown sugar and then pour in the red wine vinegar, cook further until the liquid is a nice caramel colour and then add the double cream, leave to cook and thicken
  • 50g of brown sugar
  • 100ml of red wine vinegar
  • 200ml of double cream
3
Place the mixture into a blender and blend until smooth, season to taste, reserve and keep hot
4
For the jus, put 20 blueberries in a bowl, throw the 20 remaining in a pan and reduce together with 50g of caster sugar and 50ml of red wine vinegar, crush the blueberries with a fork as you begin to cook. When the liquid is syrupy add the stock and cook further until a syrupy sauce consistency forms. Pass through a sieve and then add to the reserved blueberries
  • 40 blueberries
  • 50g of caster sugar
  • 100ml of chicken stock
  • 50ml of red wine vinegar
5
Peel and then slice the potatoes thinly, score the slices into a criss-cross pattern. Rinse them in water, pat them dry and then fry them in a pan with hot oil until golden. Drain on absorbent paper, season and reserve until serving
6
In a hot pan cook the pigeon breasts; a couple of minutes on each side should leave them pink. Leave them to rest before slicing and serving
7
Place the beetroot purée onto the plate along with some salad leaves and girolles mushrooms. Slice the pigeon and lay on each of the plates, topping with a potato crisp. Pour on the blueberry jus and serve immediately
  • 100g of salad leaves
  • 1 handful of girolles
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