Wood Pigeon, Tromboncino, Girolles, Bone Marrow, Apple & Pickled Elderberry Jus

Ingredients

• 2 whole oven ready wood pigeons.
• 50g butter.
• Maldon Salt & white pepper to season.
• 15g Rapeseed oil.
• 100ml Demi-Glace.
• 50ml chicken stock, veg stock can be used.
• 10g of unsalted butter.
• Maldon salt to taste.
• 1tsp of pickled elderberries and a splash of the pickling liquor
• 200g Washed Tromboncino.
• 50g Granny Smith Apple.
• 34ml Cold Press Rapeseed Oil.
• 10ml Sherry vinegar.
• 80g Girolle mushrooms.
• 10ml of rapeseed oil.
• 1 knob of butter
• 1⁄2 tsp sherry vinegar. Pinch of Maldon salt.
• A turn of white pepper
• 2 marrow bones, from the shin of beef, split. 1 tsp sherry vinegar.
• Pinch of Maldon salt.
• A turn of white pepper.
• Mexican Marigold