Pigeon carpaccio - Shooting UK

Ingredients

• 6 pigeon breasts
• 150ml of olive oil
• 50ml of cider vinegar
• 2 cloves of garlic (roughly chopped)
• 1 carrot (roughly chopped)
• 1 stick of celery (roughly chopped)
• 1 small red onion (roughly chopped)
• Black pepper (a good twist)
• 1tsp of salt
• 2 sprigs of rosemary
• 4 bay leaves
• 1/2 a horseradish root (grated)
• A handful of young horseradish leaves (alternatively, rocket or watercress work well)
• 1 cluster of elderberries
• Parmesan shavings
• Wood sorrel
• Gherkins (chopped)
• Capers
• Olive oil
• A squeeze of lemon juice