Roast Wood Pigeon Recipe with Black Pudding
Chef Matt Worswick's recipe for indulgent roast wood pigeon with black pudding and baby beets.
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 www.greatbritishchefs.com.
Cooking tools:
- Oven
- Roasting pan
Ingredients
- 4 wood pigeons, crown only
- 200g of hibiscus flowers, dried
- vegetable oil, for frying
- 50g of chard, stalks only
- 10g of unsalted butter
- 50g of rapeseed oil
- 2 sprigs of thyme
- 1 garlic clove, minced
- 10 baby beetroots
- 100g of beetroot juice
- salt
- pepper
- 250g of black pudding
- 100g of veal stock
- sea salt to season
- black pepper to season
- 1 bunch of pak choi
- 100g of black pudding, diced
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