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

Cook at Home

Whether you are a keen shot, or acquired a ‘kit of pigeons’ from the hands of a friend, or bought from your local butcher here is a wonderfully warming recipe with a hint of the season to come from Head Chef Matthew Tomkinson of the The Terrace at The Montagu Arms in the gorgeous New Forest.

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


For the candied walnuts

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

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.


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

To dress

  • 1 handful of watercress

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!

The Montagu Arms Hotel, Beaulieu, New Forest, Hampshire SO42 7ZL

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