Cooking With Game

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    Roast pigeon with Jerusalem artichokes.

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    Roast pigeon with Jerusalem artichokes.

    Post  Admin on Tue Nov 26, 2013 5:45 am

    Serves 4.

    Ingredients
    4 wood pigeons
    4 knobs of butter
    4 cloves garlic
    olive oil, for drizzling
    6-7 jerusalem artichokes

    For the parsley oil
    100 g fresh parsley
    1 clove garlic
    300 ml olive oil
    1 squeeze lemon juice

    To serve
    1 large bunches watercress
    Serrano ham


    Method
    1. Preheat the oven to 220C/gas 7. Season the pigeons inside and out with salt and pepper and stick a knob of butter and half a clove of garlic inside each one.

    2. Drizzle the pigeons with a little oil and sit them in a roasting dish and into the oven. After 5 minutes, turn the temperature down to 170C/gas 3 and roast for another 15 minutes. Rest the birds for 10 minutes afterwards in a warm place.

    3. While the pigeon is cooking, scrub the artichokes clean, then steam them for 10 minutes.

    4. Heat a griddle pan. Slice the artichokes into 1.5cm-thick discs and toss in olive oil. Griddle lightly on both sides and season.

    5. For the parsley oil: blend all the ingredients in a food processor together with some salt and pepper.

    6. To serve: transfer the rested pigeon to four plates and serve with watercress, Serrano ham and the artichokes, all drizzled with the bright green parsley oil.

      Current date/time is Wed Jun 28, 2017 6:14 pm