Woodpigeon wellington
An unbeatable woodpigeon wellington recipe from the head chefs of the Woodsman Restaurant in Stratford-upon-Avon.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fieldsports-journal.com.
Cooking tools:
- Food processor
- Kitchen scale
- Rolling pin
- Pastry brush
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Heavy-based pan
- Skillet
- Pot
- Mixing bowl
- Whisk
- Measuring cup
- Kitchen towel
- Plastic wrap
- Baking sheet
- Oven
- Stove
- Refrigerator
- Freezer
- Spoon
- Colander
Ingredients
- 500g puff pastry roll
- 400g chestnut mushrooms, washed and dried
- 1 clove of garlic
- 5g picked thyme leaves
- 50ml Madeira
- 1 shallot, finely diced
- 100ml double cream
- 8 woodpigeon breast fillets
- 250g large leaf spinach
- 1 egg
- 10g chives, finely chopped
- 50g flour
- 100ml milk
- Salt
- pepper
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