Warm Salad of Alresford Wood Pigeon by Matthew Tomkinson of The Terrace Restaurant at The Montagu Arms

Serves

4

Prep Time

60 mins

Cooking Time

60 mins

Ingredients

For the pigeon

• 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

*A mirepoix consists of chopped onion, celery and carrot

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For the candied walnuts

• 20 walnut halves
• 100g of sugar
• 100ml of water

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For the pickled mushrooms

• 100g of Hon Shimegi* mushrooms
• 50g of caster sugar
• 42ml of white wine vinegar
• 42ml of water
• 1 bay leaf
• 1 sprig of thyme

*Girolles can be used as an alternative to the Hon Shimeji mushrooms if they are unavailable.

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For the beetroot compote

• 2 large beetroots
• 1/2 onion, peeled and chopped
• 30g of butter
• 1 English apple, peeled, cored and grated
• 20g of capers
• 250 ml of red wine
• 2 tbsp of redcurrant jelly

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To dress

• 1 handful of watercress

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Method

To make the candied walnuts

• Dissolve sugar in an equal amount of water and pour over the nuts.
• Bring the mixture to the boil and cook until it reaches 140°C.
• Drain quickly and then deep-fry the nuts in oil at 180°C until golden and crispy.
• Drain and allow to cool.

To make the pickled mushrooms

• Bring the water and vinegar to the boil.
• Add the sugar to taste and then add the mushrooms, bay leaf and thyme.
• Remove from the heat and chill.

To make the beetroot compote

• Heat the oven to 180°c.
• Wrap the beetroots in foil, and then bake the sealed foil parcels for 40 minutes until they are just tender.
• When cool, peel and coarsely grate.
• In a small pan, sweat the onion in the butter then add the beetroot and the grated apple, followed by the capers.
• Once most of the liquid has evaporated, add the wine and redcurrant jelly and cook until thick and glossy.

To make the pigeon

• First preheat the oven to 240°C then prepare the sauce.
• Sweat the mirepoix in the butter for five minutes, add honey and allow to caramelise before adding the wine and reducing by half.
• Roast the pigeon legs at 180°C for 15 minutes until golden brown.
• Add the stock and the golden brown legs and simmer for an hour.
• Pass through a sieve and reserve.
• Brown the crowns in a hot pan using olive oil and place in the oven for six minutes.
• Allow to rest and carve the breasts off.

To serve

• To serve, scatter the walnuts and mushrooms around the plate.
• Place drops of beetroot compote in and around.
• Lay the breasts over the garnish and top with dressed watercress leaves and a few spoons of the sauce.
• Enjoy!