Ingredients
- 2-3 pigeon crowns
- 1 celeriac
- 100ml double cream
- 50g butter
- 1 parsnip
- 1 onion
- 1 carrot
- 1 celery
- Sprig of thyme
- 250ml red wine
- 1 bayleaf
- Salt and pepper to taste
- Olive oil
Method
- Ask your butcher for some pigeon crowns this saves plucking and gutting the pigeons yourself
- Remove the legs and set aside, remove the breast from the bone, trim off any fat or sinew on the breast set aside. Keep the carcasses for your stock/sauce
- To make the game stock roast the carcasses in a hot oven (200c) until a nice brown colour has appeared on them
- Meanwhile roughly dice the onion, carrot, celery and sweat off in a pan until caramelised on the bottom of the pan
- De-glaze the pan with the red wine and add thyme and bayleaf
- Add the browned bones and top up with water to cover and simmer for 40-45 minutes. Strain and set aside.
- Peel celeriac, and dice small and place in pan with the butter and cream, cook until the celeriac is soft and has absorbed the liquid, season, puree until silky smooth, keep warm
- Place pigeon legs in the cooking liquor and braise until the meat is soft and just falling off the bone
- Heat a frying pan until very hot and place the pigeon breast in the pan along with a splash of olive oil. Fry on each side for around 1 minute only and turn over and repeat or until golden brown, leave to rest
- Use a potato peeler for the parsnip. Peel off the skin then continue to peel long strips and deep fry in hot oil until golden brown and crisp
- Build the plate by placing puree, braised leg. Slice the rested breast on the angle and lean against each other, spoon a bit of the cooking liquor over the breasts, garnish with crisp parsnips and micro rocket
This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.
Craig provides a variety of chef services as detailed in his website
Craig can be contacted by phone on : 07845 083 793