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Pigeon Wellington with Glazed Shallots

Seared pigeon breasts stuffed with sausage meat and pistachios, wrapped in puff pastry, and served with a rich port sauce.

DinnerMeatGourmetPigeonWellington
Estimated Nutrition
Calories
1243.2
kcal / serving
2486.4 kcal total
Carbs
51.1g
per serving
102.2 g total
Fat
77.3g
per serving
154.6 g total
Protein
56.4g
per serving
112.8 g total
Cook Time
90
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
225
g
Puff Pastry
Ready-made
Dairy
1
piece
Egg
Free-range, beaten for wash
25
g
Butter
Unsalted
Liquids
200
ml
Chicken Stock
For the sauce
200
ml
Port
200
ml
Red Wine
150
ml
Chicken Stock
To cover shallots
Meat
1
piece
Squab Pigeon
Breasts, legs, wings, and giblets separated
50
g
Sausagemeat
NutsSeeds
1
bunch
Parsley
Stalks only
1
tsp
Oregano
1
tsp
Tarragon
1
tsp
Thyme
Picked leaves
10
piece
Pistachio
Shelled and chopped
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
3
sprig
Thyme
OilsFats
15
ml
Olive Oil
For searing pigeon
15
ml
Olive Oil
For the sauce
Vegetables
1
piece
Carrot
Chopped
1
piece
Onion
Small, chopped
100
g
Shallot
Peeled

Method

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