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Roasted Pigeon

in mustard sauce with savoy cabbage

Roasted Pigeon
524
calories
Calories
1 hr 15 min.
Preparation
advanced
Difficulty

Ingredients

for 4 servings
For the pigeon
4 Pigeons (trimmed, ready to cook)
Salt
freshly ground pepper
4 tablespoons Olive oil
150 grams frozen, chopped Soup vegetables (carrot, leek, parsnip) (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
2 teaspoons Tomato paste
1 Bay leaf
10 Peppercorns
4 Juniper berries
2 teaspoons Dijon mustard
100 milliliters Red wine
400 milliliters Chicken stock
2 tablespoons Mustard seeds
1 tablespoon Sugar
1 teaspoon White vinegar
40 grams Butter
Basil (for garnish, to taste)
For the cabbage
500 grams Savoy cabbage
1 tablespoon Butter
4 tablespoons Creme fraiche cheese
Pepper
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Preparation steps

1

For the pigeons, rinse pigeons and pat dry. Rub all over with salt and pepper and brush with 2 tablespoons olive oil. Place pigeons on a prepared baking sheet and bake in preheated oven at 200 degrees 200°C (fan:180°C, gas mark 3) (approximately 400°F), 15-20 minutes.

2

With a knife, carefully separate pigeon breasts. With poultry shears, cut remaining pigeon into pieces. Keep pigeon breasts warm. Heat olive oil in a pan and sauté soup vegetables and remaining pigeon pieces. Add tomato paste and cook briefly, then stir in bay, peppercorns, juniper and mustard. Deglaze pan with red wine, then pour in chicken stock. Cover and simmer for about 20 minutes. Pour sauce through a fine sieve.

3

Blanch mustard seeds in boiling water, then drain in a fine sieve. Cut butter in pieces. Caramelize sugar in a saucepan. Deglaze pan with vinegar and add sauce. Bring to a boil over high heat. Add mustard seeds and simmer for 2-3 minutes, uncovered. Reduce heat and whisk butter pieces into sauce until melted, but do not allow to boil. Season with salt and pepper. Place pigeon breasts in sauce.

4

For the cabbage, rinse cabbage and finely chop. Blanch cabbage in boiling, salted water for 2-3 minutes. Drain and rinse in cold water, then drain again. Heat butter in a pan and sauté cabbage for about 5 minutes. Stir in crème fraîche and bring to a boil. Season with pepper.

5

To serve, slice pigeon breasts. Place sauce and cabbage on plate. Arrange pigeon on sauce. Garnish with basil. Serve with potatoes, if desired.