Wood Pigeon Recipe With Beetroot Purée
This is a classic wood pigeon recipe from chef Mark Dodson. Blueberry jus, beetroot purée and quirky potato crisps finish this wood pigeon recipe beautifully.
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:
- Saucepan
- Stove
- Blender
- Fine-mesh sieve
- Fork
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Kitchen scale
- Skillet
- Slotted spoon
- Spatula
- Paper towel
- Wooden spoon
- Serving platter
- Whisk
- Colander
Ingredients
- 8 wood pigeon breasts, skinned
- olive oil
- 2 raw beetroots
- 50g of brown sugar
- 200ml of double cream
- 100ml of red wine vinegar
- salt
- pepper
- 50g of caster sugar
- 100ml of chicken stock
- 40 blueberries
- 50ml of red wine vinegar
- 1 large potato
- oil
- 100g of salad leaves
- 1 handful of girolles
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