Wood Pigeon Recipe With Beetroot Purée

Wood pigeon with blueberry jus, beetroot purée and potato crisps

Main
medium
4
40 minutes, plus slow cooking of beetroot

PT40M

This Mark Dodson wood pigeon recipe is a modern British classic. Breast of wood pigeon is topped with a potato crisp and drizzled with a blueberry jus and beetroot purée - a dish which looks just as good as it tastes.

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Ingredients

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Metric

Imperial

Wood pigeon

8 wood pigeon breasts, skinned
olive oil

Beetroot purée

2 raw beetroots
50g of brown sugar
200ml of double cream
100ml of red wine vinegar
salt
pepper

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

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Method

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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 raw beetroots
salt

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

Place the mixture into a blender and blend until smooth, season to taste, reserve and keep hot

salt
pepper

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

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

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

8 wood pigeon breasts
olive oil

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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Mark Dodson

Mark Dodson speaks the language of comfort food with Shakespearean fluency, turning perfectly formed elements into down-to-earth (but heavenly) compositions.