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.
More by Brian McCann:
- Penne Pasta, Fresh Pesto with Olives, Sun-dried Tomatoes and Parmesan
- Penne pasta, Cashel blue cheese, red wine pears, leeks, rocket, hazelnut
- Pear and almond tart