Poultry and Game Recipes - Braised Breast of Wood Pigeon Recipe

  
 

Poultry and Game Recipes - Braised Breast of Wood Pigeon Recipe

Ingredients

Serve 4

  • 75 g/3 oz plain flour

  • 8 skinless wood pigeon breasts

  • 2 tablespoons olive oil

  • 1 red onion, chopped

  • 2 garlic cloves, chopped

  • 3 celery sticks, chopped

  • 250 ml/8 fl oz red wine

  • grated rind of I orange

  • 1 thyme sprig

  • 1 rosemary sprig

  • 1 bay leaf

  • 1/2 teaspoon ground cinnamon

  • 2 teaspoons juniper berries, crushed

  • 200 g/7 oz redcurrant jelly

  • handful of flat leaf parsley, chopped

  • salt and pepper

Method:

  1. Season the flour with salt and pepper. Dip the wood pigeon breasts into the seasoned flour and coat evenly.

  2. Heat the oil in a wide saucepan. Add the pigeon breasts and cook for 2 minutes on each side. Remove from the pan.

  3. Add the onion, garlic and celery and fry over a low heat for 5 minutes. Increase the heat and pour in the red wine, stirring well to incorporate any tasty brown bits from the pan.

  4. Add the orange rind, thyme, rosemary, bay leaf, cinnamon, juniper berries and redcurrant jelly and season to taste with salt and pepper.

  5. Return the pigeon breasts to the pan and baste well with the sauce. Simmer for 10 minutes. Remove the pigeon from the pan and keep warm.

  6. Increase the heat and reduce the liquid to make a rich glaze. Return the pigeon breasts to the pan, add the parsley and serve.