Wild Pigeon Cured In Birch Sap Wine Recipe
Wild pigeon is infused with aromatic citrus and birch wine in this pigeon recipe. This is an amazing recipe from Chris Horridge for pigeon breast
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Airtight container
- Plastic wrap
- Saucepan
- Measuring spoon
- Plate
Ingredients
- 6 pigeon breasts, boneless with skin removed
- 50g of sea salt
- 50g of caster sugar
- 1 sprig of fresh thyme
- 3 bay leaves
- 5 cloves, crushed
- 3 garlic cloves
- 6 black peppercorns, crushed
- 1 orange, zested
- 1 lemon, zested
- 250ml of birch wine
- 10 juniper berries, crushed
- 25g of lemon, zested
- 25g of orange, zested
- 18ml of water
- 5g of sugar
- 12ml of gold label extra virgin olive oil
- 1 lemon, juiced
- 1.5g of salt
- 1 handful of pea shoots
- 18 blackberries
- 12 hazelnuts
- 16 pistachios nuts
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