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
  • 100ml of red wine vinegar
  • 50ml 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
  • salt
  • pepper

Dairy

  • 200ml of double cream

Salad & Fresh Herbs

  • 100g of salad leaves