Pigeon with Beetroot, Berries and Buttermilk Recipe
Perfectly pink wood pigeon breasts are paired with salt-baked baby beetroot, sweet fresh berries and a tangy buttermilk dressing in this British game starter from Ivan Tisdall-Downes. Brought...
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.greatbritishchefs.com.
Cooking tools:
- Stand mixer
- Blender
- Fine-mesh sieve
- Cheesecloth
- Rolling pin
- Oven
- Stove
- Saucepan
- Skillet
- Baking sheet
- Parchment paper
- Mixing bowl
- Refrigerator
- Chef's knife
- Cutting board
- Slotted spoon
- Spoon
- Serving bowl
- Plate
Ingredients
- 2 wood pigeons, whole
- unsalted butter, for cooking
- vegetable oil, for frying
- sea salt
- 2 red onions, quartered
- 1 dash of vegetable oil
- 1/2 garlic bulb
- 100g of portobello mushroom, diced
- 1 star anise
- 2 bay leaves
- 3 sprigs of fresh thyme
- 2l white chicken stock
- 750g of plain flour
- 375g of salt
- 375ml of water
- 1kg baby beetroot
- 225g of buttermilk
- 4 tbsp of mayonnaise
- 1 tbsp of white miso, heaped
- 7ml of vinegar, or ideally pickling liquor (either homemade or from a jar of gherkins)
- 1 lemon, juiced
- 1 tsp xanthan gum
- 100g of hazelnuts
- chickweed
- mixed berries, such as raspberries and blackberries
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