Wood Pigeon Salad Recipe, Beetroot Compote - Great British Chefs

Ingredients

• 4 pigeon crowns
• 8 pigeon legs
• 1 tbsp of honey
• 30g of butter
• 175ml of red wine, fruity
• 500ml of dark chicken stock
• 100g of mirepoix, chopped onion, celery and carrot
• 20 walnut halves
• 100g of sugar
• 100ml of water
• 100g of Hon Shimeji mushrooms
• 50g of caster sugar
• 42ml of white wine vinegar
• 42ml of water
• 1 bay leaf
• 1 sprig of thyme
• 2 large beetroots
• 1/2 onion, peeled and chopped
• 1 English apple, peeled, cored and grated
• 20g of capers
• 250ml of red wine
• 2 tbsp of redcurrant jelly
• 1 handful of watercress