Sous Vide Anjou Pigeon | Recipe by sousvidetools.com | sousvidetools.com

Ingredients

• 2 pigeons, preferably Anjou pigeons
• Bacon popcorn – see recipe
• Sweetcorn purée – see recipe
• Sweetcorn kernels – see recipe
• Red onion petals – see recipe
• Turnip seedlings – to serve
• 200g of Alsace bacon, rind removed
• 25g of popcorn
• 2 corn on the cob
• 1/2 lemon, juiced
• olive oil
• salt
• 25ml of olive oil
• 1 red onion, peeled
• 2l red wine
• 1 1/2 tsp xanthan gum
• 60g of sugar
• 50ml of Cabernet Sauvignon vinegar
• 1 tsp salt
• black pepper