Instead of beef and horseradish, try this new spin with earthy celeriac.
Try the pigeon with Mud House's Pinot Noir
Pan-fried Pigeon Breast with Celeriac & Blackberry
Food Main Courses British Gluten-free
From chef Bjorn Moen, this recipe is perfect for four as a starter and really celebrates the beautiful ingredients.
2 whole pigeons
2 tsp Ultratex (thickening starch)
1 celeriac, peeled and halved
25g salted butter
200ml red wine
Micro lemon balm
- Remove the pigeon breasts and set aside for later. Break the rest of the birds up and roast at 160C until golden and crispy. Put the roasted carcasses in a pan with 3l water and simmer, reduce to 1l, sieve and reduce again to one third.
- Reserve 12 good blackberries for the sauce. Blitz the rest and pass it through a sieve. Blitz again slowly, adding a little Ultratex at a time until a shiny gel is achieved.
- Dice half the celeriac, place in a pan with 200ml water, the butter and juice of half a lemon. Simmer until tender and purée. Pass through a sieve and season to taste.
- Cut the remaining celeriac into 1cm slices, oil, season and cover in foil. Roast at 180C for approx 15 mins until tender, then cut into rounds to serve.
- Reduce the red wine to a third. Add the pigeon reduction, reduce for a minute, then add the blackberries. Stir and make sure the berries don’t overcook.
- Oil and season the pigeon breast. Pan-fry in a hot pan, skin-side down first. Once seared, transfer the pan to an oven at 180C for 4 mins. Leave to rest for 5 mins. Slice and assemble, and finish with some micro lemon balm.