Pigeon Breast with Wild Berry Sauce


Pigeon Breast with Wild Berry Sauce

Introduction

Pigeon breast is a delicacy that is often overlooked. When cooked correctly, it can be incredibly tender and juicy. This recipe pairs pigeon breast with a wild berry sauce, which complements the gamey flavour of the meat. With just a few simple ingredients, this dish is easy to make and is sure to impress your guests.

Ingredients

4 pigeon breasts

1 shallot, finely chopped

1 garlic clove, finely chopped

1 tbsp. olive oil

250 ml red wine

100 ml chicken stock

100 g frozen wild berries

1 tbsp. honey

Salt and pepper

Method

1. Preheat the oven to 180°C.

2. In a large frying pan, heat the oil over a medium heat. Add the shallot and garlic and cook until softened.

3. Add the pigeon breasts to the pan and cook for 2-3 minutes each side until browned.

4. Add the red wine and chicken stock to the pan and bring to a simmer.

5. Add the frozen wild berries and honey to the pan and cook for 2-3 minutes until the sauce has thickened.

6. Season the sauce with salt and pepper to taste.

7. Serve the pigeon breasts with the sauce spooned over the top.

Potential changes & improvements

If you are not a fan of gamey meat, you could substitute the pigeon breasts for chicken breasts. The cooking time will need to be increased to ensure the chicken is cooked through.

For a more indulgent dish, you could add some crème fraîche to the sauce.

What other food it works well with

This dish would be perfect served with creamy mashed potatoes and steamed green beans.

Common Mistakes

One common mistake when cooking pigeon breast is to overcook it. Pigeon breast is best served pink in the middle, so make sure to not overcook it or it will become dry and tough.

Another mistake is to not let the sauce reduce down enough. The sauce should be thick and coating the back of a spoon. If it is too thin, it will not have enough flavour.

Nutritional Information

Allergens

Pigeon breast, red wine, chicken stock, wild berries, honey.


Leave a Comment

Your email address will not be published. Required fields are marked *