Blueberry glazed pigeon breast. The sweetness of the glaze with the sharpness of the salad really compliment the rich game flavours of pigeon. Place three pigeon breasts on top of each pile of spring onions/peas and pour the remaining sauce over. The blueberry's sweet surprise is welcome in savory dishes.

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The sweetness of the glaze with the sharpness of the salad really compliment the rich game flavours of pigeon. Place three pigeon breasts on top of each pile of spring onions/peas and pour the remaining sauce over. The blueberry's sweet surprise is welcome in savory dishes.

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Composition of Blueberry glazed pigeon breast:

Prepare 2 for whole pigeons.
Give for the glaze.
Prepare 200 g for blueberries.
You need 3-10 tbsp - dark brown sugar.
Provide 1-3 tsp of lemon juice.
Require 2 tbsp for unsalted butter.
Prepare for for the salad.
Need 1/2 for bulb fennel.
Give 1 of apple (Granny smith works really well).
Require 1/2 of pear.
Give 2 tsp finely chopped lemon rind.
You need 1-3 tsp of lemon juice.
Give 1 tbsp of fennel seeds.
You need for for the jus.
Prepare 1 of pigeon carcass.
Need - Up to 4 bones from a chicken thigh (optional).
Prepare 1 for onion.
Need 3 carrots.
Require 1 of celery stick.
You need 1/2 - bulb garlic.
You need 3 sprigs - rosemary.
You need 3 sprigs of thyme.
Need 1 tbsp of tomato purée.
Provide 1 tbsp of butter.
Need to taste of Salt and pepper.

Fresh blueberry biscuits recipe with sugar glaze ! I'll show you how easy it is to make these delicious biscuits filled with blueberry goodness ! Pigeon breasts with morello cherry sauce. Morellos are sour cherries, a bit too tart to eat raw but excellent in cooked dishes.

Blueberry glazed pigeon breast making process:

First, debreast the pigeon by pushing a knife against the backbone of the pigeon and cutting down until the breast comes free..
Put the carcass, chicken thighs, onion, celery, carrots and garlic on a baking tray, coat it all in tomato purée and roast at 180C until browned..
Once the bones are roasted nicely, put them in a pan with the rosemary anf thyme and cover wity water. Simmer for 2 - 4 hours, skimming off impurities and fat every 20 - 30 minutes..
Strain the stock through a sieve with a muslin cloth and return to the heat, reduce until the stock resembles a honey consistency, add the butter and stir in quickly to give a nice, rich shine and season to taste..
To make the glaze, put the blueberries in a pan and cover with water, boil and crush with a wooden spoon. Strain through a sieve once the water has taken on a deep colour and return the juices to a medium heat. Season with dark brown sugar and lemon juice to get a strong blueberry flavour with a nice amount of sweetness (the salad compliments the sweet blueberry glaze)..
Reduce the glaze until it has a thick, syrup like consistency and mix in the butter, enriching the glaze and giving a wonderful shine..
Peel the apple (save the peelings for something else) and Rome the green frill from the top of the fennel (save the frill for a garnish). Julienne the apple, fennel and pear. Toss together with the finely chopped lemon rind, lemon juice and fennel seeds..
Heat up a frying pan until it's smoking, add a tsp of butter and roll it around the pan. Place the pigeon breast in the pan, skin side down and cook for 1 - 2 minutes until a crust has forned. Flip over and cook until the side is browned..
The pigeon can be served rare as it's a red meat, I cook to medium rare. As the breasts rest, coat them in the blueberry glaze and leave for a further 5 minutes..
Place a nice mound of the salad off-centre on the plate, slice the pigeon and put it on top with the fennel frill on top to garnish and drizzle the jus in a decirative swoosh. Zest a lemon over the whole dish and place some halved blueberries as you find attractive..
Serve up and enjoy!.

Blueberry jus, beetroot purée and quirky potato crisps finish this wood pigeon recipe beautifully. Seared pigeon is transferred to a heated plate. The chopped potatoes should be added to a deep pot of cold, salted water. Pigeon breast fillets are carefully sat on top of mash. Coriander/cilantro is scattered as a final garnish for service.

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