• 4servings
  • 60minutes

Rate this recipe:

Nutrition Info . . .

MineralsSelenium, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 eschalots, peeled and finely diced

  2. 3 cloves of garlic, peeled and finely diced

  3. 1/4 bunch of thyme, picked and finely chopped

  4. 4 wood pigeons

  5. 24 slices of pancetta,

  6. 1mm thick

  7. 4 pieces of crepinette (caul fat) -

  8. 10 cm wide and 15 cm long.

  9. 400g of parsnip puree

  10. 200g cress

  11. Seeds and juice of 1 pomegranate

  12. Salt and Pepper

Instructions Jump to Ingredients ↑

  1. Lightly saut eschalot and garlic in a little olive oil without colour until soft.

  2. Add thyme and take off heat, let cool then drain off most of the oil.

  3. To prepare Pigeon:

  4. Remove the wish bone and take off the breasts from each bird. Once breasts are removed, take out sinew from under side of breast.

  5. Lay out 6 slices of pancetta so that they are overlapping each other.

  6. Place pigeon breast, skin side down, at one end and spoon small amount of eschalot mix over breast. Place other breast on top and wrap with pancetta. Once done, wrap in the crepinette, secure with butchers twine. Duplicate the above procedure with remaining breasts.

  7. To cook Pigeons:

  8. In a hot frypan, add a small amount of olive oil and butter. When melted and emulsified, add pigeons and brown well all over.

  9. Transfer into an oven preheated to 250C/230C fan-forced for 3 ½ minutes.

  10. Once cooked, remove from oven and leave to sit for 5 minutes.

  11. To assemble:

  12. Warm puree and check seasoning and consistency. Set aside and keep warm. In a bowl, place cress and dress with small amount of juice from pomegranate and olive oil. Add desired amount of pomegranate seeds and season to taste.

  13. Remove string from rested pigeon and carve into 4 slices. Place warm puree onto middle of plate and position pigeon off centre and arrange cress beside pigeon.


Send feedback