Wood pigeon with blueberry jus, beetroot purée and potato crisps

by Mark Dodson
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Ingredients

Fresh Meat

Oils & Vinegars

  • olive oil
  • 150ml of red wine vinegar
  • oil

Fruit & Vegetables

Store Cupboard

  • 50g of brown sugar
  • salt
  • pepper
  • 50g of caster sugar
  • 100ml of chicken stock

Dairy

  • 200ml of double cream

Salad & Fresh Herbs

  • 100g of salad leaves