Wood Pigeon Salad Recipe - Great British Chefs

Ingredients

• 3 wood pigeons
• 2 slices of Cumbrian air dried ham
• 4 quail eggs
• 24g of pine nuts, lightly roasted
• 40g of sultanas
• 8g of frisée lettuce
• 40g of radicchio
• 1 handful of pea shoots
• 40g of redcurrant jelly
• 40g of crème fraîche
• 1/4 tsp chives, chopped
• 10ml of olive oil
• fleur de sel
• salt
• pepper
• 250ml of hazelnut oil
• 1 tbsp of Dijon mustard
• 50ml of Chardonnay vinegar
• 500g of wood pigeon, bones only
• 50g of bacon, cut into lardons
• 10g of carrots, finely sliced
• 10g of leek, finely sliced
• 10g of celery, finely sliced
• 10g of onion, finely sliced
• 2g of garlic, minced
• 50g of button mushrooms
• 10g of tomatoes, oven roasted
• 250ml of port
• 250ml of Madeira
• 250ml of red wine
• 2g of thyme
• 1 bay leaf
• 500ml of veal stock
• 500ml of chicken stock
• butter
• 1g of white peppercorns
• vegetable oil
• 1g of pink peppercorns