Why not try something different with this unusual recipe.


  • 6 wood pigeon crowns
  • 4 large potatoes king edwards
  • 1 l chicken stock
  • 100 g thyme leaves
  • 50 g unsalted butter
  • 50 g chestnuts
  • 200 g wild mushrooms
  • 400 g cabbage
  • 1 sheet grease proof paper
  • 100 ml madeira
  • 100 ml brown chicken stock
  • 2 shallots
  • 4 mushrooms
  • 1 clove of garlic


  • Cut potatoes into barrel shapes. Place 45g of butter in a small pan spreading evenly add the potatoes cover with chicken stock season add thyme leaves and place grease proof paper on top.
  • Bring to the boil then simmer until the stock has evaporated and the potatoes have caramelised. Should be golden brown and soft!
  • Remove the pigeon breasts and chop the bones. In hot pan roast the bones then add the chopped shallots, mushroom, garlic and a sprig of thyme- caramelise. Add Madeira reduce by half add brown chicken stock cook for ten minutes- pass add chestnuts and thyme - keep warm.
  • Sweat the wild mushrooms with shallot, thyme and garlic. Blanch the diced cabbage - heat in a pan with a knob of butter when needed season. In a medium heated pan add a touch of oil and a knob of butter-add the seasoned pigeon breasts cook for two minutes each side-remove and rest.
  • To serve:
  • Heat all ingredients-slice pigeon- place on top of cabbage. Put potato at the top of the plate- scatter mushrooms around pour the sauce over the pigeon.

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