Wood Pigeon Breast with Savoy Cabbage and Brussels Sprouts
-
Feeds 1 - 2 people - Prep time 00h 15
- Cook time 00h 30
Description
This 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.
- 1/4 Savoy cabbage, shredded
- 2 Carrots
- Handful Brussel sprouts
- 50ml Double cream
- Few sprigs Thyme
- 2 Garlic gloves
- 100g Unsalted butter
- 2 Smoked bacon rashers
- 2 Wood pigeon breasts
- 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.
Share with your friends
Ingredients you will need
- Wood pigeon breast is the perfect size for a starter. It is best served medium rare and if cooked correctly is tender and full of flavour. It is delicious served with a rich buttery parsnip puree and creamed leeks. These breasts have been skinned and prepared, ready to go straight into your pan.Out of stock
- Micro Thyme, x 1 Punnet£5.95Inject a little freshness into your cooking with this amazing micro thyme - tiny leaves and sprigs which are no less potent despite their size. The delicate appearance of the herb adds prettiness too, so you can simply tear or snip into little clumps and use raw as a garnish on a variety of dishes. ...Out of stock
