Wood pigeon with blueberry jus, beetroot purée and potato crisps
by Mark Dodson
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Ingredients
Fresh Meat
8 wood pigeon breasts, skinned
Oils & Vinegars
olive oil
150ml of red wine vinegar
oil
Fruit & Vegetables
2 raw beetroots
40 blueberries
1 large potato
1 handful of girolles
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