Wood Pigeon Breast with Savoy Cabbage and Brussels Sprouts
Wood Pigeon Breast with Savoy Cabbage and Brussels Sprouts
Wood Pigeon Breast with Savoy Cabbage and Brussels Sprouts
Wood Pigeon Breast with Savoy Cabbage and Brussels Sprouts
Feeds 1 - 2 people
Prep time 15m
Cook time 30m
Description
This wood pigeon dish is a great way to enjoy the game season. It’s elegant and perfect for a dinner party without giving yourself too much work to do – just scale the quantities accordingly.
Blanche the Savoy cabbage in salted boiling water for a couple of minutes then remove and plunge into iced water. Slice the carrots into batons. Repeat with the carrots then put both vegetables to one side.
Prepare the Brussels sprouts by removing the dark outer leaves. Use the lighter, unblemished inner leaves, trying to keep them whole as you remove them. Blanche in the boiling salted water and put into the ice bath.
Put the cream into a pan along with half the thyme and garlic cloves and bring up to the boil then immediately turn down to a low simmer. Leave to cook until the volume is reduced by half.
Meanwhile, heat a heavy bottomed frying pan with a little oil. When hot, add the two pigeon breasts to the pan and sear for a couple of minutes on each side. They should be rare by this point. Add two knobs of butter to the pan and when it starts to bubble add the remaining thyme and baste the pigeon. Remove the breasts and rest them in a warm place for about five minutes.
Put another glug of oil into the pan over a medium heat. Add the bacon and stir frequently, frying until crisp. Add the blanched sprout leaves to the pan along with a knob of butter and cook until warmed through, basting with the butter regularly.
When the cream is reduced add the carrots and cabbage to the pan and stir to coat; there should be just enough liquid to cover the vegetables. Test for seasoning and adjust to taste. Slice the breasts into three or four pieces and coat with any juices then plate the three elements and serve immediately.
Wood Pigeon Breast: Bold Flavour in a Perfect Starter Size!
Wood pigeon breast is a compact cut ideal for a starter, offering a rich and full-bodied flavour that can set the tone for a meal. Best enjoyed medium rare, the flavour of pigeon breast is distinctively gamey yet smooth, with an earthy dep...
Orange Baby Carrots: Fresh, Tender and Naturally Sweet!
Orange baby carrots, complete with their fresh, vibrant tops, are a true treat for the senses. These miniature carrots are tender and sweet, with a delicate crunch that makes them irresistible when eaten raw. Their small size and smooth textur...
Elevate your culinary creations with the enchanting essence of micro thyme, a micro herb marvel that brings a burst of freshness and elegance to your dishes. These minuscule leaves and sprigs pack a powerful punch, defying their size to infuse your recipes with unparalleled flavour. Don't let ...
This bacon is made with UK native breed pork belly, which is smoked over beech wood and apple chips, which gives it it’s unique and delicious smoky flavour. An amazing bacon to use in your Sunday fry up – or just as good chopped up and used in a risotto.
Discover the Exquisite Taste of Duck Foie Gras Entier!
Duck foie gras entier is a true delicacy, prized for its rich, buttery and velvety texture. Its flavour is deeply savoury with subtle hints of sweetness and earthiness that melt luxuriously on the palate. Unlike other foie gras preparations, 'e...
Exquisite Flavour of Halal Lumina Lamb Rack from New Zealand!
Our Lumina lamb racks, sourced directly from the lush pastures of New Zealand, are renowned for their exceptional flavour and tenderness. These lambs are raised in a pure, natural environment, which imparts a unique and delicate taste to...
Delicately Rich and Crispy: Cooked Suckling Pig Confit!
Our cooked suckling pig confit delivers an exceptional balance of tender, melt-in-the-mouth meat and golden, crisp skin. Made from confit suckling pig pressed into a mould, this terrine is slow-cooked at a low temperature for several hours, al...
The Taste of Time: 45-Day Dry-Aged Rubia Gallega Ribeye Steak!
This beef is dry-aged for 45 days from cattle up to 8-12 years, a process that delivers an exceptional depth of flavour unlike any other. Rubia Gallega is a rare and prized breed of cattle indigenous to Galicia, in northwestern Spain. T...