Woodpigeon wellington | Fieldsports Journal
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.
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 and pepper
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