Blueberry glazed pigeon breast
Blueberry glazed pigeon breast

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, blueberry glazed pigeon breast. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Blueberry glazed pigeon breast is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Blueberry glazed pigeon breast is something that I have loved my entire life. They’re nice and they look wonderful.

Heat a tablespoon of vegetable oil in heavy-bottomed frying pan over a medium-high heat. Season both sides of the pigeon breasts with salt. Fresh blueberry biscuits recipe with sugar glaze !

To get started with this particular recipe, we have to prepare a few ingredients. You can cook blueberry glazed pigeon breast using 25 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Blueberry glazed pigeon breast:
  1. Make ready whole pigeons
  2. Make ready for the glaze
  3. Take blueberries
  4. Make ready dark brown sugar
  5. Get lemon juice
  6. Take unsalted butter
  7. Make ready for the salad
  8. Get bulb fennel
  9. Get apple (Granny smith works really well)
  10. Get pear
  11. Prepare finely chopped lemon rind
  12. Prepare lemon juice
  13. Prepare fennel seeds
  14. Take for the jus
  15. Make ready pigeon carcass
  16. Make ready Up to 4 bones from a chicken thigh (optional)
  17. Prepare onion
  18. Make ready carrots
  19. Prepare celery stick
  20. Make ready bulb garlic
  21. Take rosemary
  22. Get thyme
  23. Make ready tomato purée
  24. Prepare butter
  25. Make ready Salt and pepper

Pigeon breasts with morello cherry sauce. Morellos are sour cherries, a bit too tart to eat raw but excellent in cooked dishes. Lemon Glaze Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy.

Instructions to make Blueberry glazed pigeon breast:
  1. First, debreast the pigeon by pushing a knife against the backbone of the pigeon and cutting down until the breast comes free.
  2. Put the carcass, chicken thighs, onion, celery, carrots and garlic on a baking tray, coat it all in tomato purée and roast at 180C until browned.
  3. Once the bones are roasted nicely, put them in a pan with the rosemary anf thyme and cover wity water. Simmer for 2 - 4 hours, skimming off impurities and fat every 20 - 30 minutes.
  4. Strain the stock through a sieve with a muslin cloth and return to the heat, reduce until the stock resembles a honey consistency, add the butter and stir in quickly to give a nice, rich shine and season to taste.
  5. To make the glaze, put the blueberries in a pan and cover with water, boil and crush with a wooden spoon. Strain through a sieve once the water has taken on a deep colour and return the juices to a medium heat. Season with dark brown sugar and lemon juice to get a strong blueberry flavour with a nice amount of sweetness (the salad compliments the sweet blueberry glaze).
  6. Reduce the glaze until it has a thick, syrup like consistency and mix in the butter, enriching the glaze and giving a wonderful shine.
  7. Peel the apple (save the peelings for something else) and Rome the green frill from the top of the fennel (save the frill for a garnish). Julienne the apple, fennel and pear. Toss together with the finely chopped lemon rind, lemon juice and fennel seeds.
  8. Heat up a frying pan until it's smoking, add a tsp of butter and roll it around the pan. Place the pigeon breast in the pan, skin side down and cook for 1 - 2 minutes until a crust has forned. Flip over and cook until the side is browned.
  9. The pigeon can be served rare as it's a red meat, I cook to medium rare. As the breasts rest, coat them in the blueberry glaze and leave for a further 5 minutes.
  10. Place a nice mound of the salad off-centre on the plate, slice the pigeon and put it on top with the fennel frill on top to garnish and drizzle the jus in a decirative swoosh. Zest a lemon over the whole dish and place some halved blueberries as you find attractive.
  11. Serve up and enjoy!

Seared pigeon is transferred to a heated plate. The chopped potatoes should be added to a deep pot of cold, salted water. Pigeon breast fillets are carefully sat on top of mash. Coriander/cilantro is scattered as a final garnish for service. Baked salmon coated in a flavorful sauce of blueberries, balsamic vinegar, sugar, thyme, and lemon.

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