- Pigeon
- Pigeon 1
- Butter 25g
- Bay leaf 1
- Sprig of thyme as required
- Blackberry jelly
- Les vergers Boiron Blackberry Puree 250 ml
- Agar 3g
- Sour jam puree
- Les vergers Boiron Blackberry Puree 150 ml
- Vinegar 70g
- Sugar 30g
- Agar 2.5g
Pigeon with blackberry jam & jelly
Pigeon with blackberry jam & jelly
Pigeon is available all year and is a versatile meat with a lovely gamey flavour. Adam Handling's recipe pairs pigeon with blackberry jam & jelly. Get your FREE sample of Les Vergers Boiron fruit purée at: goo.gl/jNLGdp
Ingredients
Method
Clean up the bird, season all over.
Pan fry until golden and then add the butter and herbs.
Baste and then place in an oven at 160°C for 6 min, remove and rest for 10.
After resting, re raise to make hot - round 58°C then carve.
Bring the puree to the boil and add the agar. Pass into a container and let set. Dice and use to plate.
Bring all to the boil including the vinegar for 30 seconds. Pass and then blend, adding 40g more vinegar to make sour and blend evenly.
Finition
Keep this simple, carve the bird and place on the left of the plate.
Add the garnish to the right side, keeping it organic, finish with fresh blackberries and herbs.
Get your FREE sample of Les Vergers Boiron fruit purée at: goo.gl/jNLGdp
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