Recipes

Two pigeon recipes –

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I love tame French pigeon but it is expensive -spoil yourself
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Roasted tame pigeon (royal) (8 persons)
Ingredients:
8 tame pigeons
2 tbsp. truffle pasta
100 g lightly smoked bacon cut into thin slices
1 carrot
1 onion
1dl Armagnac
2 tbsp. duck fat
1 glass white wine
¼ litre game of chicken stock
thyme
sage
bay leaf
haricot vert salad
400g haricot vert (French thin beans)
dressing: –
1 dsp Dijon mustard
1 clove of garlic
5 tbsp. olive oil (mild extra virgin)
salt and pepper
250g foie grass (8 slices from 2 cm thick)
Method
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Clean the pigeon and remove the innards, wipe well, loosen the skin on the breast and push the truffle pasta under the skin or not !!! I did not
Fry for a few minutes in a little oil and butter until lightly coloured
Wrap the pigeons in the bacon to stop drying out during cooking. I used loom as I had no bacon
Cut the carrots and onions into small pieces (brunoised), fry in the pan where the pigeon was fried, in a little duck fat, until they begin to become golden brown. add the thyme sage and bay leaf and place the pigeons on the top
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Heat the Armagnac in a soup spoon and set it on fire, pour over the pigeons while still alight, add half of the stock, place the lid on the casserole
to serve cook the pigeons in an oven from 185°C for 10 to 15 minutes.
Blanch the haricot vert (al dente) rinse off with cold water to stop the cooking process. When cold mix the ingredients for the dressing and add to the haricot vert
Remove the pigeons from the pan and leave to rest for a few minutes. Make the sauce by adding 1 glass of white wine to the pan and allow to cook, add the rest of the stock and simmer gently. Sieve the sauce and season to taste.
Cut the breast from the pigeon, place the salad on the plates, lay the breast on the salad
Cut he legs off the pigeon and return to the oven for a few minutes. Serve separately later.
Dip the slices of foie grass in seasoned flour and then fry very quickly in a hot pan.
Spoon a little sauce over the pigeon breast and lay the foie grass slightly on top
And the wild one – quite a lot of work but there are short cuts
Roast pigeon with ravioli of mushrooms and red wine sauce
1 pigeon per person
salt and pepper
olive oil and butter for frying
Ingredients
Pasta:
200 g flour
200g semoule
4 eggs
salt
a little olive oil
filling: –
1 kg mushrooms mixed
25g butter
2 tabs chopped parsley
2 shallots
1 clove of garlic
pepper and salt
1 tsp ginger powder
1 dl red wine
½ dl amaretto
4 dl game stock
3 sprigs of thyme
5 dl cream
pepper and salt
300g fresh chestnuts
15g butter;
2 tabs red wine
2 tbsp. balsamic vinegar
1dl glace de viand
300g sprouts, cut in quarters
3 pieces of salsify
Method:
Make the pasta in de food-processor from the flour, eggs salt and olive oil. Leave to rest
Clean the mushrooms and chop finely.
Fry the mushrooms quickly and add the finely chopped parsley and the ginger.
Chop the shallots and garlic fine and fry in a little olive oil, add to the mushroom mixture. Season to taste with salt and pepper.
Roll the pasta dough out into 2 large rectangles.
Lay one piece of pasta dough out and mark 10 rounds. Brush with a little egg white, spoon on the mushroom mixture. Lay over the other piece of dough, press down around the filling and cut out circles.
Press the edges together well.
Leave to dry on a special pasta rack or on a tray with simile.
Season the pigeons well with salt and pepper. Fry quickly in olive oil and butter until golden brown.
Place in the oven for 10 minutes remove and leave to cool.
Grease a baking sheet. Remove the breast from the pigeons and lay with the non skin side down on the baking sheet.
Reduce the amaretto and the red wine, then add the game stock and thyme, reduce to a third then add the cream, allow to simmer gently.
Fry the chestnuts in a little butter, add the red wine, balsamic vinegar and the glace de viand. Keep warm.
Fry the sprouts season with salt and pepper.
Cook the ravioli in salted water, drain well.
Reheat the pigeon by placing in the oven for a few minutes, cut each breast in three.
Serve on the plates with the ravioli, sauce and the sprouts garnish if desired with deep fried ribbons of salsify.
Peel the salsify with gloves on, peel off thin strips , keep in water, dry well and deep fry. Drain well and sprinkle with salt
Short cuts
Buy ready made ravioli sheets
I also like the ones from rice flour
Or use filling to rounds of puff pastry, prick the base first or it will rise too much, seal well , make a small hole in the top and brush with egg. and bake in a hot oven until golden brown
Use ready made vegetable chips from parsnips

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