The Portly Gourmet

Good food doesn't have to be difficult…

Pan Seared Pigeon, with Homefries, Asparagus and Red Wine and Balsamic Reduction

Well, it’s been a while since I last put anything on here, but I managed to get hold of some pigeon! I think pigeon has to be probably my favourite type of game, although venison is absolutely amazing too!

Pigeon, with homefries, asparagus and balsamic reduction

I’d only been thinking recently that I hadn’t had anything remotely gamey for a while, I’d been offered some pheasant but to be honest I’m not really that into pheasant. But thankfully the phone rang and some pigeon was winging its way (forgive the pun) to me. You’re going to need:

  • 3 Pigeon Breasts
  • 1 potato
  • 1 slice streaky bacon, cut into thin strips
  • Asparagus (or any green veg, asparagus just happens to be my favourite)
  • 200ml beef stock
  • A large glug of balsamic vinegar
  • The same of red wine
  • 1 or 2 tsp red currant jelly

Right then, first off, peel and cut the potato into 1cm cubes. Then coat in some oil and roast in a high oven until golden brown, just before the potatoes are done add the bacon.  For the sauce, in a pan add the beef stock and reduce by half, then add the red wine and balsamic and reduce again.  Finally, add the red currant jelly, this should make the sauce silky and syrup like in consistency.

You can leave the sauce to one side whilst you cook the asparagus and pigeon, for the asparagus, steam it until just cooked.  For the pigeon, oil the pigeon breast and season them and then fry in a piping hot pan for 2 minutes either side, this will ensure that they are not overcooked in the centre.  All that’s left to do now is plate up and enjoy!

 

PG

2 comments on “Pan Seared Pigeon, with Homefries, Asparagus and Red Wine and Balsamic Reduction

  1. Emelie Jonsson
    March 20, 2014

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This entry was posted on January 20, 2014 by in Blog.
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