Sautéed Pigeon Breasts with Red Wine Butter Sauce & Chorizo Mash

Name: Sautéed Pigeon Breasts with Red Wine Butter Sauce & Chorizo Mash
Total time: 60 min
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; freshly ground black pepper

www.vickery.tv

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

View full recipe on www.vickery.tv

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.vickery.tv.

Share this recipe:

Cooking tools:

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
freshly ground black pepper