Blueberry glazed pigeon breast
Blueberry glazed pigeon breast

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, blueberry glazed pigeon breast. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Blueberry glazed pigeon breast is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Blueberry glazed pigeon breast is something that I’ve loved my entire life. They are fine and they look wonderful.

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. Breast of wood pigeon is topped with a potato crisp and drizzled with a blueberry jus and beetroot purée - a dish which looks just as good as it tastes. The sweetness of the glaze with the sharpness of the salad really compliment the rich game flavours of pigeon.

To begin with this particular recipe, we have to first prepare a few ingredients. 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:
  1. Prepare 2 whole pigeons
  2. Make ready for the glaze
  3. Prepare 200 g blueberries
  4. Make ready 3-10 tbsp dark brown sugar
  5. Get 1-3 tsp lemon juice
  6. Get 2 tbsp unsalted butter
  7. Make ready for the salad
  8. Take 1/2 bulb fennel
  9. Prepare 1 apple (Granny smith works really well)
  10. Prepare 1/2 pear
  11. Prepare 2 tsp finely chopped lemon rind
  12. Take 1-3 tsp lemon juice
  13. Get 1 tbsp fennel seeds
  14. Make ready for the jus
  15. Prepare 1 pigeon carcass
  16. Get Up to 4 bones from a chicken thigh (optional)
  17. Take 1 onion
  18. Take 3 carrots
  19. Get 1 celery stick
  20. Get 1/2 bulb garlic
  21. Take 3 sprigs rosemary
  22. Take 3 sprigs thyme
  23. Take 1 tbsp tomato purée
  24. Make ready 1 tbsp butter
  25. Get to taste Salt and pepper

Serve with oven-roasted potatoes on the side. To create this fabulous pigeon breast recipe the first thing you need to do is cook the beetroot. In small saucepan, combine sugar and cornstarch. Cheap, lean and gamey, wood pigeon is a wonderful bird to eat as the seasons change.

Instructions to make Blueberry glazed pigeon breast:
  1. First, debreast the pigeon by pushing a knife against the backbone of the pigeon and cutting down until the breast comes free.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Reduce the glaze until it has a thick, syrup like consistency and mix in the butter, enriching the glaze and giving a wonderful shine.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Serve up and enjoy!

In small saucepan, combine sugar and cornstarch. Cheap, lean and gamey, wood pigeon is a wonderful bird to eat as the seasons change. Rachel shows how to prepare pigeon breasts in a tasty and colourful salad. It is cheap, lean and gamey, but not in the same overpowering way you can get from pheasant. Pigeon breast can be pan-fried in just a few minutes on each side to achieve a golden-brown finish with a lovely pink middle.

So that’s going to wrap it up for this special food blueberry glazed pigeon breast recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!