This week’s Recipe of the Week is Wood pigeon with blueberry jus, beetroot puree and potato crisps by Mark Dodson and courtesy of Great British Chefs
Mark Dodson’s 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 as good as it tastes
Visit this link for the full Wood pigeon recipe. To see more pigeon dishes from Great British Chefs, check out their collection of pigeon recipes.
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