Wood pigeon with blueberry jus, beetroot puree and potato crisps
Explore Wood Pigeon Blueberry Jus Beetroot Puree Potato with Shooting UK. Game recipes made simple from pheasant to venison, enjoy flavours inspired by the field.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Peeler
- Colander
- Fork
- Spoon
- Mixing bowl
- Paper towel
- Plate
Ingredients
- 8 wood pigeon breasts, skinned
- olive oil
- 2 raw beetroots
- 50g of brown sugar
- 200ml of double cream
- 100ml of red wine vinegar
- salt
- pepper
- 50g of caster sugar
- 100ml of Chicken stock
- 40 blueberries
- 50ml of red wine vinegar
- 1 large potato
- oil
- 100g of salad leaves
- 1 handful of girolles mushrooms
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