Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, blueberry glazed pigeon breast. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Place three pigeon breasts on top of each pile of spring onions/peas and pour the remaining sauce over. Sticky Pigeon Breast forager's relish, hedgerow and beetroot crisps. Beetroot Crisps, Pigeon, Breast, Beef, Game, Recipes, Food, Meat, Meal. Flip over and cook until the side is browned.
Blueberry glazed pigeon breast is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Blueberry glazed pigeon breast is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have blueberry glazed pigeon breast using 25 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Blueberry glazed pigeon breast:
- Make ready 2 whole pigeons
- Get for the glaze
- Prepare 200 g blueberries
- Get 3-10 tbsp dark brown sugar
- Prepare 1-3 tsp lemon juice
- Make ready 2 tbsp unsalted butter
- Make ready for the salad
- Get 1/2 bulb fennel
- Prepare 1 apple (Granny smith works really well)
- Make ready 1/2 pear
- Prepare 2 tsp finely chopped lemon rind
- Get 1-3 tsp lemon juice
- Prepare 1 tbsp fennel seeds
- Prepare for the jus
- Take 1 pigeon carcass
- Prepare Up to 4 bones from a chicken thigh (optional)
- Get 1 onion
- Prepare 3 carrots
- Prepare 1 celery stick
- Take 1/2 bulb garlic
- Prepare 3 sprigs rosemary
- Get 3 sprigs thyme
- Make ready 1 tbsp tomato purée
- Get 1 tbsp butter
- Make ready to taste Salt and pepper
Wood pigeon with blueberry jus, beetroot purée and potato crisps This is a modern British classic wood pigeon recipe by Mark Dodson. Ideally, choose young birds which have paler, more tender meat. If buying wild pigeon, only buy from a reputable source and carefully check over the meat, avoiding birds with bruised or torn flesh. If you have whole pigeons, do not worry - filleting the breasts is really easy.
Steps to make Blueberry glazed pigeon breast:
- First, debreast the pigeon by pushing a knife against the backbone of the pigeon and cutting down until the breast comes free.
- Put the carcass, chicken thighs, onion, celery, carrots and garlic on a baking tray, coat it all in tomato purée and roast at 180C until browned.
- Once the bones are roasted nicely, put them in a pan with the rosemary anf thyme and cover wity water. Simmer for 2 - 4 hours, skimming off impurities and fat every 20 - 30 minutes.
- Strain the stock through a sieve with a muslin cloth and return to the heat, reduce until the stock resembles a honey consistency, add the butter and stir in quickly to give a nice, rich shine and season to taste.
- To make the glaze, put the blueberries in a pan and cover with water, boil and crush with a wooden spoon. Strain through a sieve once the water has taken on a deep colour and return the juices to a medium heat. Season with dark brown sugar and lemon juice to get a strong blueberry flavour with a nice amount of sweetness (the salad compliments the sweet blueberry glaze).
- Reduce the glaze until it has a thick, syrup like consistency and mix in the butter, enriching the glaze and giving a wonderful shine.
- Peel the apple (save the peelings for something else) and Rome the green frill from the top of the fennel (save the frill for a garnish). Julienne the apple, fennel and pear. Toss together with the finely chopped lemon rind, lemon juice and fennel seeds.
- Heat up a frying pan until it's smoking, add a tsp of butter and roll it around the pan. Place the pigeon breast in the pan, skin side down and cook for 1 - 2 minutes until a crust has forned. Flip over and cook until the side is browned.
- The pigeon can be served rare as it's a red meat, I cook to medium rare. As the breasts rest, coat them in the blueberry glaze and leave for a further 5 minutes.
- Place a nice mound of the salad off-centre on the plate, slice the pigeon and put it on top with the fennel frill on top to garnish and drizzle the jus in a decirative swoosh. Zest a lemon over the whole dish and place some halved blueberries as you find attractive.
- Serve up and enjoy!
If buying wild pigeon, only buy from a reputable source and carefully check over the meat, avoiding birds with bruised or torn flesh. If you have whole pigeons, do not worry - filleting the breasts is really easy. Make an incision with a sharp knife very close to the breast bone, then gently prise the meat off using the knife. See our top pigeon dishes like light salads, hearty pies and wholesome roasts. Indulge in this easy, one-pan pigeon dish for two.
So that’s going to wrap this up with this exceptional food blueberry glazed pigeon breast recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
