Pigeon, nettle and charcoal
Once more, acclaimed Taubenkobel chef Alain Weissgerber from Austria presents one of his signature dishes and underlines his aim to use just the best saisonal delights for his Pannonian cuisine on...
Keywords
- hotels & travel
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.four-magazine.com.
Ingredients
- 1 whole pigeon (including head and claws)
- Hay
- Rapeseed oil
- Bay leaves
- Peppercorns
- Allspice
- Juniper berries
- Pigeon giblets
- Pigeon stomachs
- Pigeon fat
- Pigeon stock
- Pigeon liver
- Madeira
- Sherry
- Red port
- Pickling salt
- Pepper
- 150g blanched nettles
- 1 tbsp béchamelsauce
- Salt
- Nutmeg
- Freshly ground pepper
- Nettles
- Spinach
- Shallots
- 125ml nettle stock
- Olive oil
- 10 pieces of medlar
- 200ml water
- 200ml sugar
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