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Poultry and Game

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Perthshire Pigeon , parsnip mash, wild mushrooms, green beans & kirsch cherry gravy

message posted 05-Jan-09 10:21:14

4 pigeon crowns
16 pieces of streaky bacon
400g parsnip, peeled & chopped
tspn nutmeg
100ml cream
100g butter
200g wild mushrooms
100g green beans
1 shot kirsch
50g cherries
150ml reduced red wine sauce
salt & pepper
Clean pigeons, making sure to remove all entrails, skin and feathers. Pat dry with kitchen towel

Wrap 4 pieces of bacon around each pigeon and set aside

Make mash peel & chop parsnip, put in saucepan with some melted butter,
season with s&p, nutmeg & allow to soften for 10 mins on a low heat.
Once soft, add cream allow to reduce whilst cooking for a further 20 mins
when reduced by half, remove from heat & mash parsnip mix. Taste and set aside.

Season pigeons with S & P

Heat a large saucepan up & place the [igeons breast side down in the pan. Brown all over then put in oven & roast for 15 mins breast side up

While pigeon is roasting, blanch neans in boiling salted water & refresh

Heat saucepan up add kirsch so that it flames & alcohol burns off, add the red wine to gravy with cherries and gently heat

Put frying pan on & sautee mushrooms with some minced garlic & butter till soft, mix in beans and heat through

Remove pigeon from oven

To build on plate:- Place some parsnip puree on a large plate, place pigeon on top & arrange beans & mushrooms falling loosely from the top of the pigeon onto the plate around it.

Spoon some sauce over andraound the bird, taking care to place cherries evenly around the plate

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