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Pigeon Tatar

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Pigeon Tatar
369
calories
Calories
0
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moderate
Difficulty
30 min.
Preparation
Nutritions
Fat28.7 g
Saturated Fat Acids0 g
Protein24.4 g
Roughage0 g
Sugar added0 g
Calorie369
1 serving contains
Calories369
Protein/g24.4
Fat/g28.7
Saturated fatty acids/g0
Carbohydrates/g4
Added sugar/g0
Roughage/g0
Bread exchange unit0
Cholesterol/mg0
Uric acid/mg0
Vitamin A/mg0
Vitamin D/μg0
Vitamin E/mg0
Vitamin B₁/mg0
Vitamin B₂/mg0
Niacin/mg0
Vitamin B₆/mg0
Folate/μg0
Pantothenic acid/mg0
Biotin/μg0
Vitamin B₁₂/μg0
Vitamin C/mg0
Potassium/mg0
Calcium/mg0
Magnesium/mg0
Iron/mg0
Iodine/μg0
Zinc/mg0

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
2
Male Pigeon breasts (Per 125g)
20 grams
Truffle (From a jar or fresh)
1
little Onion
1 teaspoon
1 teaspoon
chopped Parsley
4
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Preparation steps

Step 1/2

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.

Step 2/2

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.

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