- For the pigeon
- 4 Pigeon (trimmed, ready to cook)
- freshly ground pepper
- 4 tablespoons olive oil
- 150 grams frozen, chopped Soup vegetables (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 seed
- 1 tablespoon sugar
- 1 teaspoon White vinegar
- 40 grams butter
- Basil (for garnish, to taste)
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.
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.
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.
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.
To serve, slice pigeon breasts. Place sauce and cabbage on plate. Arrange pigeon on sauce. Garnish with basil. Serve with potatoes, if desired.