Roast Breast of Woodpigeon with Rumbledethumps and Blackcurrant & Thyme Vinegar
As a starter for four people. To serve as a main course allow two pigeon breasts per person and add wild mushrooms and roast butternut squash for vegetables.
- 4 Pigeon Breasts
- 3 Medium Potatoes, peeled
- 50g butter melted
- 60ml hot milk
- 1/2 Sweetheart Cabbage (200g) or Cavolo Nero/Black Kale
- 3 Spring Onions, finely chopped
- Plain Flour, for dusting
- 50ml Red Wine
- 50ml The Little Herb Farm Blackcurrant & Thyme Vinegar
- 1tsp Soy Sauce
- Rapeseed Oil/Seasoning
- Rumbledethumps is a mashed potato cabbage mix, to prepare firstly make mashed potato. Boil potatoes in salted water till cooked, then drain and dry for 1 min, before adding hot milk and butter to mash.
- Whilst mash is cooling, chop cabbage and cook in boiling salted water for 2 mins, drain and dry well,then cool.
- Mix potato and cabbage together, add spring onions and season to taste. Divide mix into 4, making cakes, coat each side with flour.
- Heat frying pan, add oil and cook till golden on both sides. Tip, don’t turn often, cook completely on one side before turning. Set aside
- The key to cooking pigeon successfully is a hot pan, so allow pan to heat before adding oil, the pigeon should sear like a steak, allow 2 mins each side, transfer to a dish, then rest in a warm oven for 5 mins, pigeon should be served pink.
- Whilst pigeon is resting, make the sauce. Deglaze the pan with red wine, add soy sauce and Blackcurrant & Thyme Vinegar, simmer for 30 seconds to reduce, add any cooking juices from the rested pigeon.
- To plate dish, place rumbledethumps on plate, top with carved pigeon and finish with sauce.
- Huge thanks to Amanda Graham of www.ostlersclose.co.uk for creating this delicious recipe for us!
The Little Herb Farm https://thelittleherbfarm.co.uk/