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Ingredientes
- 1 sm Pigeon, approx 200g (8oz) per person
- 16 x Shallots
- 16 x Garlic cloves
- 100 gm Mixed mushrooms, (3 1/2oz)
- 200 gm Swede, peeled and cut into chunks (7oz)
- 100 gm Unsalted butter, (3 1/2oz)
- 100 gm Salsify, (3 1/2oz)
- 500 ml Chicken stock, (1 pint)
Direcciones
- Prepare the pigeon by removing the legs and wings, leaving the breast intact on the carcass of the pigeon.
- Bring the stock to a simmer in a saucepan and cook the pigeon breasts in the stock for 5-6 min then remove and leave to rest and cold down.
- Allow the stock to continue to simmer as this will reduce and become your sauce.
- In a saucepan sautee the swede in the butter till it is tender, about 15 min, then blend till it is completely smooth, season and keep hot.
- Sautee the peeled shallots and unpeeled garlic cloves in extra virgin olive oil till they are tender. Set aside and keep hot. Sautee the salsify in extra virgin olive oil till tender, set aside and keep hot.
- Heat a griddle pan till it is very warm. Carefully carve the breasts off the pigeon carcass and smooth over a little extra virgin olive oil. Grill the breasts on the very warm griddle, skin side down, turning every minute or possibly so till the are pink, that should take about 4-5 min. Baste them with the oil and juices as they cook. Allow to rest while you complete the sauce.
- The stock should be reduced to about 200ml (7fl ounce). Strain and return to the warm pan. Season to taste and then beat in small chunks of unsalted butter till the sauce is glossy, smooth and slightly thickened. Check the seasoning.
- To assemble the dish, put a round serving of the pureed swede in the centre of the plate with the shallots, garlic cloves and salsify around. Cut each pigeon breast in 2 horizontally and arrange on top of the swede. Spoon the warm sauce around and over the vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 233g | |
| Recipe makes 4 servings | |
| Calories 265 | |
| Calories from Fat 199 | 75% |
| Total Fat 22.63g | 28% |
| Saturated Fat 13.43g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 222mg | 9% |
| Potassium 372mg | 11% |
| Total Carbs 8.81g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.52g | 0% |
| Protein 8.37g | 13% |
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