pigeon breast

A compilation menu, came across a pack of six pigeon breasts that I just had to buy.

Marinated the pigeon breasts in Masala, garlic, crushed peppercorn and thyme for a few hours, turning from time to time. Lifted the breast out of the marinade and set aside. Put a generous handful of dried porcini mushroom slices into the marinade with 6 juniper berries and half a glass of red wine. Put it on a low heat, stirring from time to time.

In meantime sautéed par-boiled potato slices in the oven where I roasted oiled fresh baby beetroot wrapped in tinfoil.

Got a skillet really hot, in grapeseed oil flashed fried the pigeon breast, just 2-3 minutes each side. The Masala will cause them to go dark brown quickly. When judged sufficiently cooked removed and set aside to keep warm for another 5 minutes. Had some leftover seedless red grapes, so halved them and threw them into the residual oil with a splash of white wine, tossed them to drive off some of the wine. By this time the porcini mushrooms liquor had reduced to a thick sauce.

Time to plate.

Thickly sliced breast onto the porcini mushrooms (removing the juniper berries). A baby beetroot to one side, then a range of potato slices, a dab of grapes with their jus and some steamed cabbage slices. Wow what a balance of flavours and textures.