Sautéed Pigeon Breasts with Red Wine Butter Sauce & Chorizo Mash - Vickery TV

Name: Sautéed Pigeon Breasts with Red Wine Butter Sauce & Chorizo Mash - Vickery TV
Ingredients: 12 pigeon breasts (boned, skinned and secondary skin and sinew removed); ½ medium egg white; 2 tbsp cornflour or arrowroot; 1 tbsp olive oil (plus another 6 tablespoons for cooking the pigeon); pinch salt; 500 g potatoes (such as Marfona, White King Edward or Wilja); 50 g butter or olive oil; 100 ml hot milk; 2 small soft cooking chorizo (about 200g total weight, skinned and cut into 5mm cubes); 3 tbsp red wine or balsamic vinegar; 150 ml full-bodied red wine ((1 small glass) ); 1 shallots (very finely chopped); 100 g ice-cold butter (diced); salt and freshly ground black pepper

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Savor unique flavors with Sautéed Pigeon Breasts paired with a Red Wine Butter Sauce and Chorizo Mash – perfect for special occasions or Halloween!

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Ingredients

12 pigeon breasts (boned, skinned and secondary skin and sinew removed)
½ medium egg white
2 tbsp cornflour or arrowroot
1 tbsp olive oil (plus another 6 tablespoons for cooking the pigeon)
pinch salt
500 g potatoes (such as Marfona, White King Edward or Wilja)
50 g butter or olive oil
100 ml hot milk
2 small soft cooking chorizo (about 200g total weight, skinned and cut into 5mm cubes)
3 tbsp red wine or balsamic vinegar
150 ml full-bodied red wine ((1 small glass) )
1 shallots (very finely chopped)
100 g ice-cold butter (diced)
salt and freshly ground black pepper