Pigeon Breast with Sage and Black Pepper
Paul Rankin is back with this Pigeon Breast with Sage and Black Pepper. Pigeons are the bargain of the game counter, available all year round
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Cooking tools:
- Chef's knife
- Paring knife
- Cutting board
- Stove
- Saucepan
- Skillet
- Fine-mesh sieve
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- 4 pigeons
- 2 tbsp light olive oil
- ½ medium onion, finely chopped
- 1 small carrot, finely chopped
- ½ stick of celery, finely chopped
- 1 clove of garlic, crushed
- 1 bay leaf
- 4 juniper berries
- 8 black peppercorns
- 120ml (4 fl oz) red wine
- 240ml (8 fl oz) chicken stock
- ½ tsp cracked black peppercorns
- 1 tsp chopped fresh sage
- 25g (1 oz) butter
- Buttered spinach or cabbage to accompany
- 4 springs fresh sage, to garnish
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