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    Pigeon breast with cherries and walnuts.


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    Location : Bridgwater, Somerset.

    Pigeon breast with cherries and walnuts.

    Post  Admin on Fri Mar 20, 2015 10:29 pm

    Serves 2


    pigeon breasts 4
    celery 4 sticks
    shelled walnuts 100g
    butter 30g
    olive oil 1 tbsp
    cherries 200g
    red-wine vinegar 2 tbsp
    chopped parsley a large handful


    Wash and trim the celery, then cut each rib into pieces about the length of a wine cork.

    Toast the walnuts in a shallow pan for a few minutes until they are fragrant. Set the toasted nuts aside, then wipe the pan to remove any flakes of walnut skin and add the butter, oil and then the celery. Leave the celery to cook for 8-10 minutes, occasionally moving it around the pan so that it cooks evenly.

    Halve and stone the cherries.

    Lift the celery from the pan and put it to one side. Slash the skin of the pigeon breasts in a couple of places this will stop it from tearing as it cooks. Add the pigeon breasts to the celery pan and let them cook while spooning the sizzling butter and oil over them almost continually for about 3 or 4 minutes on each side. They should be rose pink in the middle. Set them aside to rest.

    Return the walnuts and celery to the pan, then pour in the red- wine vinegar and bring to the boil, stirring in any cooking juices from the pigeon as you go.

    Roughly chop the parsley. Add the stoned and halved cherries to the pan, then the chopped parsley. Check the seasoning, then serve the cherries, celery and walnuts over the pigeon breasts.

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