Cooking With Game

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    Pan fried woodpigeon, celeriac puree, juniper berries.

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    Pan fried woodpigeon, celeriac puree, juniper berries.

    Post  Admin on Sat Aug 31, 2013 8:01 am

    Serves 4.

    Ingredients

    2 brace woodpigeon
    Sprig fresh thyme
    Whirl
    2tbs redcurrant jelly
    20ml Madeira
    Heather sprig
    15ml red wine
    4 shortcrust tartlet cases (suggest buy in)
    15ml port
    4 rashers pancetta or smoked streaky bacon
    Beef stock
    1 small celeriac peeled and diced
    75g unsalted butter well chilled
    50g butter
    6 juniper berries
    250ml cream
    2 bay leaves

    Method

    Cook the celeriac in boiling salted water until tender; drain and whizz in a food processor with cream and butter and season.

    Grill the pancetta until crisp and reserve.

    Heat a sauté pan with a little melted butter and oil. Sauté the pigeon breasts skin side down for 3 minutes, turn and cook the other side for the same time. Remove, season and keep warm.

    Add the Madeira, red wine and port to the pan with the juniper berries, bay leaves, thyme and red currant jelly and reduce by half.

    Add the stock and reduce by half again.

    Add the butter and shake the pan to amalgamate well. Season.

    Re-heat the pigeon breasts, remove the skin and slice onto plates and strain the sauce over.

    Garnish with heather sprig.


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