Roast Squab Pigeon Recipe With Celeriac Salad - Great British Chefs
Adam Grey's pigeon recipe pairs the roast squab with a simple celeriac salad for a surprisingly easy meal. This recipe is a wonderful way to prepare pigeon.
Ingredients
- 2 squab pigeons
- rapeseed oil
- 1/4 celeriac
- 1 tsp English mustard
- 3 tbsp of mayonnaise
- 1/2 lemon, juiced
- salt
- white pepper
- 120ml of walnut oil
- 100ml of rapeseed oil
- 50ml of white wine vinegar
- 1 tsp salt
- 7 pinches of white pepper
- 12 sprigs of chervil
- 4 handfuls of mixed salad leaves
More Like This
Squab Pigeon Preparation and cooking Tips | FINE & WILD UK
fineandwild.com
Pigeon Rossini Recipe - Great British Chefs
greatbritishchefs.com
Roast Pigeon Crispy Leg & Foie Gras Hollandaise - Great British Chefs
greatbritishchefs.com
FOUR’s festive recipe #12
four-magazine.com
Roast Wood Pigeon Recipe - Great British Chefs
greatbritishchefs.com
Wood Pigeon Salad Recipe - Great British Chefs
greatbritishchefs.com
Pigeon Bisteeya Recipe - Great British Chefs
greatbritishchefs.com
Wood Pigeon Salad with Raspberry Recipe - Great British Chefs
greatbritishchefs.com