Roast Crown of Wood Pigeon with Peas and Mousseron

Roast pigeon crowns served with earthy mousseron mushrooms, bacon, and blanched peas finished in a savory chicken stock glaze.

High Protein Spring French Mushrooms Pigeon

Estimated Nutrition

Calories

746.2

kcal / serving

1492.4 kcal total

Carbs

9.4g

per serving

18.8 g total

Fat

59.1g

per serving

118.2 g total

Protein

44.3g

per serving

88.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

unsalted

Butter

unsalted

Liquids

100

Chicken Stock

brown

Meat

piece

Wood Pigeon

crowns

Bacon

cut into lardons

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

sprig

Thyme

tbsp

Mint

chopped leaves

clove

Garlic

grated

Vegetables

100

Mousseron Mushrooms

150

Pea

podded, blanched and refreshed

head

Little Gem Lettuce

finely chopped

Method

Allow the roasted pigeon to rest for 8 minutes.

Remove breasts from the pigeon and flash-sear in a clean pan with butter and thyme for 1 minute.

Stir in the mint, lettuce, and garlic to heat through.

Simmer the mixture until the liquid reduces to a glaze and season.

Place pigeons on a roasting tray, top with butter, season, and roast for 8 minutes.

Preheat the oven to 230°C.

Assemble by placing pigeon breasts in bowls and topping with the pea and bacon mixture.

Brown the bacon in half the butter within a frying pan.

Add mushrooms and cook for 2 minutes before stirring in peas, stock, and remaining butter.