Warm salad of Alresford wood pigeon with caramelised walnuts and beetroot compote
Item 1 of 1
This pigeon recipe brings out the best in this most tender and juicy of birds. Matthew Tomkinson partners the pigeon with a fantastic salad of nuts, beetroot and pickled mushrooms. Learn more about how to roast a whole pigeon in our guide.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Pigeon recipe
- 4 pigeon crowns
- 8 pigeon legs
- 1 tbsp of honey
- 30g of butter
- 175ml of red wine, fruity
- 500ml of dark chicken stock
- 100g of mirepoix, chopped onion, celery and carrot
Candied walnuts recipe
- 20 walnut halves
- 100g of sugar
- 100ml of water
Pickled mushrooms recipe
- 100g of Hon Shimeji mushrooms
- 50g of caster sugar
- 42ml of white wine vinegar
- 42ml of water
- 1 bay leaf
- 1 sprig of thyme
Beetroot compote recipe
- 2 large beetroots
- 1/2 onion, peeled and chopped
- 30g of butter
- 1 English apple, peeled, cored and grated
- 20g of capers
- 250ml of red wine
- 2 tbsp of redcurrant jelly
To plate
- 1 handful of watercress
SAVE RECIPE
Equipment
- Sugar thermometer
Method
2
Meanwhile, season the pigeon legs and roast in the oven for 10-15 minutes until golden brown
3
Add the stock and the roasted legs to the sauce and simmer for an hour. Pass through a sieve and reserve
- 500ml of dark chicken stock
4
For the beetroot compote, wrap the beetroots in foil so they are quite well-sealed and roast for 40 minutes until they are just tender. When cool, peel and coarsely grate
5
To make the candied walnuts, dissolve the sugar in the water and add the nuts. Bring the mixture to the boil and cook until it reaches 140°C. Drain quickly and then deep-fry the nuts in oil at 180°C until golden and crispy. Drain and allow to cool
- 20 walnut halves
- 100g of sugar
- 100ml of water
6
In a small pan, sweat the onion in the butter then add the beetroot and the grated apple, followed by the capers. Once most of the liquid has evaporated, add the wine and jelly and cook until thick and glossy
- 1/2 onion
- 30g of butter
- 1 English apple
- 20g of capers
- 250ml of red wine
- 2 tbsp of redcurrant jelly
7
For the pickled mushrooms, bring the water and vinegar to the boil. Add the sugar to taste and then add the mushrooms, bay leaf and thyme. Remove from the heat and chill
- 100g of Hon Shimeji mushrooms
- 50g of caster sugar
- 42ml of white wine vinegar
- 42ml of water
- 1 bay leaf
- 1 sprig of thyme
8
Turn the oven up to 240°C/gas mark 9 (or as high as it will go)
9
Brown the crowns in a hot pan with a splash of olive oil and place in the oven for six minutes. Allow to rest, then carve off the breasts
10
To serve, scatter the walnuts and mushrooms around the plate and place drops of beetroot compote in and around. Lay the breasts over the garnish and top with watercress leaves and a few spoons of the sauce
- 1 handful of watercress
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2023
