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Coating the pigeon breasts in egg white and starch makes the meat tender and succulent. The soft cooking chorizo turns the mash into a meal in itself and works well with the pigeon. Red wine butter sauce is slightly over the top but does add another taste profile.
Servings 4
Calories 937 kcal
Prep Time20 mins
Cook Time40 mins
Total Time1 hr

Ingredients
 

  • 12 pigeon breasts, boned, skinned and secondary skin and sinew removed
  • ½ medium egg white
  • 2 tbsp cornflour or arrowroot
  • 1 tbsp olive oil, plus another 6 tablespoons for cooking the pigeon
  • pinch salt

For the Mash

  • 500 g potatoes, such as Marfona, White King Edward or Wilja
  • 50 g butter or olive oil
  • 100 ml hot milk
  • 2 small soft cooking chorizo, about 200g total weight, skinned and cut into 5mm cubes

For the Sauce

  • 3 tbsp red wine or balsamic vinegar
  • 150 ml full-bodied red wine, (1 small glass)
  • 1 shallots, very finely chopped
  • 100 g ice-cold butter, diced
  • salt and freshly ground black pepper

Instructions
 

PIGEON

  • Whisk the egg white and cornflour or arrowroot together well in a shallow dish. Add the 1 tablespoon olive oil and salt, then whisk again. Add the whole pigeon breasts and mix well to coat. Cover the dish with clingfilm and chill for 20 minutes

MASH

  • Peel and cut the potatoes into regular pieces. Put the potatoes in a saucepan of water and bring to the boil, then reduce to a simmer for 12-15 minutes until they are cooked through. Drain well and leave in a colander to steam dry for 5 minutes. Add the butter or olive oil and mash well or push through a ricer. Whisk in enough hot milk to get a soft but not runny mash, it should not be too creamy. Keep warm. Heat a non-stick frying pan, add the chorizo and cook until the fat runs. Then add to the mash and stir in. Keep covered and warm‚ it will look great.

SAUCE

  • Put the vinegar, red wine, shallots and a pinch of salt and pepper into a saucepan. Bring to the boil, then cook down until you have 2-3 tablespoons left. Remove the pan from the heat and add the cold butter, whisking all the time. The sauce will thicken naturally; do not boil. Check the seasoning and adjust if necessary. Keep covered and warm.

TO FINISH

  • Heat a large frying pan and add the & tablespoons olive oil. Carefully lift the pigeon breasts out of the bowl and remove most of the starch and egg white coating. Saute in the hot oil for 2 minutes, then turn over for a further minute or two. Transfer the pigeon to a warm plate, cover loosely with foil and leave to rest in a warm place for 10 minutes. Do not overcook the pigeon needs to be nice and pink still when sliced. When ready to serve, slice the breasts on a long angle. For each serving, place a large spoon of mash in the centre of a warm deep bowl. Top with three sliced pigeon breasts and a good spoonful of sauce.
Add ingredients from Vickery TV straight to your favourite online supermarket

Notes

Slide Game the book A new, modern take on working with game.
Nutrition Facts
Sautéed Pigeon Breasts with Red Wine Butter Sauce & Chorizo Mash
Amount per Serving
Calories
937
% Daily Value*
Fat
 
65
g
100
%
Sodium
 
955
mg
42
%
Carbohydrates
 
30
g
10
%
Fiber
 
3
g
13
%
Sugar
 
3.3
g
4
%
Protein
 
43
g
86
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword game, pigeon
Course Game, Game (Book)
Cuisine Autumn, British, Winter
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