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    Pigeon breasts with button mushrooms, pancetta and pearl onions.

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    Pigeon breasts with button mushrooms, pancetta and pearl onions.

    Post  Admin on Tue Nov 26, 2013 5:24 am

    Serves 1.

    Ingredients
    • 2 parsnips, peeled and cubed
    • 600 ml milk
    • black pepper
    • 20 g unsalted butter
    • pinch of grated nutmeg
    • 2 wood pigeon breasts
    • olive oil, for shallow-frying
    • 30 g pancetta, cut into matchsticks
    • 6 button mushrooms, stalks removed
    • 6 pearl onions, peeled and blanched
    • 4 tbsp Madeira jus, made with veal stock that has been strained and reduced and then adding Madeira, sherry or port
    • sprigs chervil, to garnish


    Method
    1. Place the parsnips into a saucepan with the milk and bring to the boil and simmer until soft, around 20 minutes.

    2. Drain the parsnips and place in a food processor. Season with salt and freshly ground pepper, add the butter and nutmeg and blend into a smooth purée.

    3. Season the pigeon breasts with salt and freshly ground pepper. Heat the olive oil for shallow-frying in a heavy-based frying pan. Add in the seasoned pigeon breasts and pan-fry for 2 minutes on each side. Remove from pan and set aside.

    4. Add the pancetta, mushrooms and the onions to the pan and fry for 2 minutes.

    5. Add in the Madeira jus, bring to the boil and season to taste with salt and freshly ground pepper.

    6. To serve, place the breasts in the centre of a warm serving plate. Spoon over the sauce and arrange the onions and mushrooms randomly. Finish with a quenelle of parsnip purée. Garnish with chervil and serve at once.

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