Roasted Pigeon with Potato Cakes and Wild Mushrooms

Pan-fried pigeon breasts served over crispy cranberry-thyme potato cakes with a savory wild mushroom and gravy sauce.

Dinner Gourmet Mushrooms Pigeon Potato Cakes

Estimated Nutrition

Calories

821.2

kcal / serving

1642.4 kcal total

Carbs

32.7g

per serving

65.4 g total

Fat

59.1g

per serving

118.2 g total

Protein

39.3g

per serving

78.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

200

Light Gravy

ready-made

Dairy

Unsalted Butter

for potato cakes

Butter

for mushrooms

Fruits

tbsp

Cranberry

fresh, blanched

0.5

piece

Lemon Juice

juice only

Meat

piece

Pigeon Breast

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

tbsp

Thyme

fresh, chopped

tbsp

Thyme

fresh, chopped

OilsFats

Vegetable Oil

for potato cakes

Vegetables

piece

Baking Potatoes

boiled for 8-10 minutes in skins and drained

200

Mushroom

horse, chestnut or shiitake, cut in half

Method

Season the pigeon breasts with salt and pepper.

Fry the pigeon in oil and butter for 3 minutes per side until cooked.

Grate the par-boiled potatoes into a bowl and season.

Mix the thyme and cranberries into the potatoes with your hands.

Serve the pigeon atop the potato cakes and finish with mushrooms and gravy.

Shape the mixture into two 10cm wide patties.

Fry the potato cakes in butter and oil for 4 minutes per side until golden.

Sauté the mushrooms and thyme in butter until softened.

Stir in the gravy and lemon juice then cook until the mushrooms are tender.