Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Warm smoked pigeon, rhubarb compote, fennel and rye bread.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Warm smoked pigeon, rhubarb compote, fennel and rye bread.

    Post  Admin on Sat Aug 31, 2013 3:19 pm


    4 Pigeon crowns
    1 kg smoking chips


    200 gm sugar
    100 gm salt
    50 gm liquid glucose
    600 ml water


    12 sticks of rhubarb
    200 gm sugar
    200 ml water

    To Serve

    Wilted spinach
    Rocket leaves
    Reduced chicken stock


    Make the marinade for the pigeon by putting all of the marinade ingredients together into a large pan and bring to the boil. Allow to cool and pour over the pigeon crowns and leave to marinade for 12 hours.

    To make the compote: boil the sugar and water together whilst still boiling add thinly sliced rhubarb. Cook until rhubarb starts to soften and pass off liquids and reduce until thick then pour back onto the rhubarb and cool.

    To smoke the pigeon: use a large deep roasting tray, quarter fill with the smoking chips and splash with a little water. Use the wire rack on top of the roasting tray, heat on the stove top until smoking. Place the pigeon crowns onto the rack, cover with tin foil and allow to smoke for 10 to 12 minutes. Cool them down and then when ready to serve cut the breasts off the crowns and lightly sauté in butter for 2 to 3 minutes on each side.

    Fennel and Rye bread - this makes 2 loaves

    8oz rye flour
    8oz white bread flour
    20gm fennel seeds
    8 teaspoons of salt
    ¾oz fresh yeast
    2/3 cup of lukewarm milk
    4 teaspoons of clear honey


    Mix the flour, fennel seeds and salt in a large bowl. Cream the yeast with the milk and honey. Pour the yeast mixture onto the flour. Mix until it makes a stiff dough. Turn out the dough on to a lightly floured surface and kneed for 8 to 10 minutes. Place in a large lightly oiled bowl, cover with cling film and leave to prove for at least 3 hours. Knock back and shape into an oval shape and place into a prepared loaf tin.

    Slash 2 long cuts into the dough and bake at 220ºc for 30 to 45 minutes or until golden brown in colour.

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