Thursday, 29 November 2018

Pigeon Breast with a Red Wine Reduction and Celeriac Purée

When I saw a pigeon reduced to £2 at Warners Budgens in Morton-in-Marsh and then 1/4 of a celeriac root for 25p the making of meal for one was born. I'm on my own in the caravan this week as I'm working away so this quick but delicious dinner was just perfect for me. Pigeon breasts are soft, tender and moist, full of flavour and should never be overcooked. I like my meat rare so only cook for about 90 seconds a side but you could stretch to 3 minutes at a push if you prefer it done a bit more. If you haven't already you really must give pigeon a try, you won't be disappointed.


Ingredients:
(serves 1)

1x Pigeon
1/4 Celeriac
2x Potatoes
250ml Red wine
1x Spring onion
1tsp Caraway seeds
1tsp Sugar
1x Bay leaf
1tsp Cornflour
Milk
Butter
Chives


Method:

1. Peel the celeriac and potatoes then cook in a pan of water until soft.
2. In a small saucepan bring the wine to a fast simmer then add the spring onion chopped in half, the bay leaf, caraway seeds and sugar. Mix the cornflour with a little water to make a slurry and add to the wine. Reduce down until the sauce is fairly thick. Season to taste then pass through a sieve into a lidded pan to keep warm.
3. Drain the celeriac then return the pan to the heat. Mash with a fork whilst on the heat as it will allow the veg to steam away more water. Pour in a glug of milk and a blob of butter and mix through, still while on the heat. Season to taste.
4. Carefully cut the breasts off the pigeon keeping the skin on and discard the carcass. Season then cook in a hot frying pan for about 90 seconds a side or until golden brown. Add a knob of butter and spoon over the pigeon then set  aside to rest for a few minutes.
5. Slice and serve topped with the sauce accompanied with the mash, some chopped chives and a bit of nice veg of your choice.


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