Sous Vide Pigeon with Beetroot Recipe - Great British Chefs

Ingredients

• 1 pigeon
• 100ml of rapeseed oil
• 1/4 medium onion, finely chopped
• 2 sprigs of fresh thyme
• salt
• pepper
• 2 large beetroots
• 10g of salt
• 20g of sugar
• 1000g of large beetroot
• 50g of wood chips
• 1000g of beetroot, cooked
• 600g of cooked beetroot, grated
• 100g of shallots, finely chopped
• 40ml of sherry vinegar
• 50ml of oil
• beetroot leaves
• 1 pear, fresh and ripe