Pigeon Breast with Red Wine Gravy, Roast Leeks and Wild Mushrooms

Pan-seared wood pigeon served with caramelized red wine sauce, roasted baby leeks, and sautéed wood-ear and wild mushrooms.

High Protein Gourmet Game Autumnal

Estimated Nutrition

Calories

511.3

kcal / serving

2045.2 kcal total

Carbs

16.3g

per serving

65.2 g total

Fat

33.9g

per serving

135.4 g total

Protein

27.7g

per serving

110.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

Dairy

14.2

Butter

Liquids

200

Red Wine

Meat

piece

Wood Pigeon Breasts

NutsSeeds

piece

Garlic

cloves, sliced

2.5

Thyme

picked leaves

piece

Black Peppercorn

crushed

sprig

Thyme

piece

Juniper Berry

lightly crushed

piece

Garlic

clove, finely chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

59.1

Rapeseed Oil

cold-pressed

29.6

Rapeseed Oil

cold-pressed

Vegetables

piece

Leek

baby, trimmed

handful

Wood Ear Mushrooms

sliced

piece

Brown Closed-Cup Mushrooms

wild, sliced

Method

Serve the pigeon with roasted leeks, mushrooms, and the red wine gravy.

Sear seasoned pigeon breasts on a hot griddle pan for a few minutes per side and rest for 5 minutes.

Roast leeks in the oven with butter for 10 to 15 minutes until tender.

Blanch leeks in boiling salted water for 10 seconds, then shock in ice water and drain.

Add wine, thyme, and juniper, then reduce the liquid by two thirds before straining.

Caramelize sugar and water in a saucepan over high heat until dark golden brown.

Mix garlic, thyme, peppercorns, and oil, then score pigeon breasts and rub with marinade for 20 minutes.

Pre-heat the oven to 220°C.

Fry garlic in oil until brown, then add sliced mushrooms and cook until softened.