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    Pigeon breast with red wine gravy, roast leeks and wild mushrooms.


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    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Pigeon breast with red wine gravy, roast leeks and wild mushrooms.

    Post  Admin on Fri Feb 08, 2013 8:50 pm

    For the marinade
    4 garlic cloves, sliced

    ˝tsp picked thyme leaves

    6 black peppercorns, crushed

    4 tbsp cold-pressed rapeseed oil

    8 wood pigeon breasts

    For the gravy
    2 tbsp sugar

    200ml red wine

    2 sprigs thyme

    6 juniper berries, lightly crushed

    For the roasted leeks
    12 baby leeks, trimmed

    1 tbsp butter

    For the wild mushrooms
    handful wood ear mushrooms, sliced

    15-20 wild brown closed-cup mushrooms, sliced

    1 garlic clove, finely chopped

    2 tbsp cold-pressed rapeseed oil

    salt and freshly ground pepper

    Preparation method
    1.Pre-heat the oven to 220C/425F/Gas 7.

    2.Combine the garlic, thyme, black peppercorns and rapeseed oil in a small bowl. Using a sharp knife, score the pigeon breasts' skin lightly and rub in the marinade - leave for at least 20 minutes.

    3.To make the gravy, combine the sugar and a few drops of water in a smallish, very clean saucepan and place over a high heat to caramelise. Once the sugar melts and has gone a dark golden brown, pour in the red wine. Add the thyme and the juniper berries. Cook the sauce until it is reduced by two thirds - this will take about 12-15 minutes. Season to taste, strain and keep warm.

    4.Place the leeks in a saucepan of boiling, salted water and blanch for 10 seconds. With a pair of tongs, remove the leeks from the boiling water and plunge into a bowl of ice-cold water. When they have cooled, drain the leeks well.

    5.Place the leeks in an ovenproof saucepan or baking sheet with a knob of butter. Transfer to the hot oven and cook until tender - this should take about 10-15 minutes.

    6.Heat a griddle pan until hot. Season the pigeon breasts with salt and freshly ground pepper and place on the hot griddle pan. Cook for just a few minutes on each side until cooked to your liking, then remove from the heat and set aside in a warm place for at least five minutes.

    7.For the mushrooms, heat a small frying pan. When hot, add the rapeseed oil and fry the garlic until golden brown. Add the sliced mushrooms and cook until softened. Be careful - the wood-ear mushrooms can pop and splutter quite ferociously.

    8.Serve the pigeon with the leeks, mushrooms, and a drizzle of the red wine gravy.

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