Pigeon Breasts with Marinated Beets
- 500 grams Beets (baby)
- 2 tablespoons White vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 tablespoons lemon juice
- 100 milliliters Vegetable broth
- 1 generous pinch ground Caraway
- freshly ground peppers
- 1 generous pinch ground cinnamon
- 1 pinch ground Cardamom
- 500 grams Pigeon breast
- 1 tablespoon clarified butter
Cook beets in boiling salted water for about 25-35 minutes or until al dente. Cool slightly. Whisk vinegar with broth and season with salt, sugar, lemon juice, cumin powder, pepper, cinnamon and cardamom. Peel beets and halve or cut into bite-sized pieces. Combine while still warm with marinade and let stand, covered, for at least 4 hours.
Season pigeon breasts with salt and pepper. Heat butter in a pan and brown meat on all sides. Remove from pan and let rest briefly, slice. Arrange marinated beets and meat on plates and serve with potato croquettes, if desired.