Pigeon bruschetta with red wine sauce recipe

200g pigeon breast

Sea salt and black pepper

Knob of butter

2 cloves garlic, crushed

1 sprig thyme

1/2 onion, peeled and finely diced

1/2 carrot, peeled and finely diced

1/2 stalk celery, finely diced

3 tbsp Puy lentils, cooked

1 large slice ciabatta bread, toasted

2 shallots, peeled and diced

1 stalks celery, diced

1 leek, washed thoroughly and diced

1 clove garlic, peeled and chopped

300ml red wine

300ml chicken or veal stock

100ml double cream

Sea salt and freshly ground black pepper