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Pigeon Tatar

Pigeon Tatar
369
calories
Calories
30 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
2 Male Pigeon breasts (Per 125g)
Lemon juice
Salt
freshly ground pepper
20 grams Truffle (From a jar or fresh)
1 little Onion
1 teaspoon Chopped green onion
1 teaspoon chopped Parsley
Fat
4 Quail eggs
Black bread
Lettuce
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Preparation steps

1

Rinse the pigeon meat, pat dry, and remove skin and tendons if necessary. Cut the meat very finely. Season with lemon juice, salt and pepper. Chop the truffle finely and stir with the meat along with any liquid from the jar. Peel and finely chop the onion. Rinse, pat dry and finely chop the chives. Combine the onion and chives with the pigeon mixture. With a cookie cutter (5 cm or approximately 2 inches in diameter), slice a goose liver terrine in 1 cm (approximately 1/2 inch) thick rounds.

2

Place terrine slices put on a plate and spread the pigeon tatar on top. Heat the oil or butter in a pan and fry the quail eggs and place on the tatar. Serve with toasted brown bread and salad.