Warm Salad of Alresford Wood Pigeon by Matthew Tomkinson of The Terrace Restaurant at The Montagu Ar
Warm Alresford Wood Pigeon with Candied Walnuts & Beetroot Compote – Perfect for winter feasting, served by The Terrace Restaurant.
Ingredients
- 4 pigeon crowns
- 100g of mirepoix*
- 30g of butter
- 1 tbsp of honey
- 175ml of red wine, fruity
- 500ml of dark chicken stock
- 8 pigeon legs, roasted
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