How To Cook Wood Pigeon with Golden Beets, Chestnut and Cranberry Balsamic

Name: How To Cook Wood Pigeon with Golden Beets, Chestnut and Cranberry Balsamic
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 4 x Wood pigeon breasts (skinless); 1 tbls Chicken schmaltz/poultry fat; 400g Golden beetroots (poached until tender in lightly salted water then peeled & cut into segments); 8 to 10 whole blanched chestnuts; ½ Red onion or a shallot finely diced; 1 tbls. Cranberry balsamic vinegar (traditional balsamic can be used); 3 x tbls. Walnut oil; Sea Salt & cracked black pepper

15 mins
15 mins
easy
2

Recipe by

Jeff Baker

Ingredients

4 x Wood pigeon breasts (skinless)
1 tbls Chicken schmaltz/poultry fat
400g Golden beetroots (poached until tender in lightly salted water then peeled & cut into segments)
8 to 10 whole blanched chestnuts
½ Red onion or a shallot finely diced
1 tbls. Cranberry balsamic vinegar (traditional balsamic can be used)
3 x tbls. Walnut oil
Sea Salt & cracked black pepper

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Introduction

Please allow for an additional 1 hour to cook the beetroot.

Method

wood pigeon with golden beets, chestnut and cranberry balsamic ingredients

Heat a heavy based frying pan over high heat.
Season then sauté the pigeon breasts in the fat for a minute or two each side, remove from the heat to rest then add the beetroot to the same pan and sauté until lightly caramelised, add the chestnuts, toss together then scatter over two warmed serving plates.
Whisk together the vinegar, shallot and walnut oil, season to taste then drizzle over the beetroot.
Carve the pigeon into thin slices and divide between the plates.
Top with peppery salad or cress and serve straight away.

to serve: