Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, blueberry glazed pigeon breast. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Blueberry glazed pigeon breast is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Blueberry glazed pigeon breast is something which I have loved my whole life.
Valentine Warner's pigeon breasts with blackcurrant sauce takes a little effort but is well worth it. Wow your guests with this seared pigeon breast with a sweet balsamic glaze that balances the salty taste of smoky lardon chunks with the rich, gamey meat. My go-to scone recipe filled with blueberries and topped with sweet and tangy lemon glaze to make the best Glazed Lemon Blueberry Scones!
To get started with this particular recipe, we must prepare a few components. You can have blueberry glazed pigeon breast using 25 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Blueberry glazed pigeon breast:
- Prepare 2 whole pigeons
- Prepare for the glaze
- Take 200 g blueberries
- Prepare 3-10 tbsp dark brown sugar
- Prepare 1-3 tsp lemon juice
- Take 2 tbsp unsalted butter
- Take for the salad
- Make ready 1/2 bulb fennel
- Take 1 apple (Granny smith works really well)
- Make ready 1/2 pear
- Prepare 2 tsp finely chopped lemon rind
- Take 1-3 tsp lemon juice
- Take 1 tbsp fennel seeds
- Get for the jus
- Take 1 pigeon carcass
- Prepare Up to 4 bones from a chicken thigh (optional)
- Prepare 1 onion
- Make ready 3 carrots
- Prepare 1 celery stick
- Prepare 1/2 bulb garlic
- Take 3 sprigs rosemary
- Take 3 sprigs thyme
- Get 1 tbsp tomato purée
- Prepare 1 tbsp butter
- Take to taste Salt and pepper
But not enough is known about the safety of the larger amounts used for medicine. Stick to normal food amounts if you are pregnant or breast-feeding. Baked salmon coated in a flavorful sauce of blueberries, balsamic vinegar, sugar, thyme, and lemon. The beginning of September marks the start of the wood pigeon season, when these plump birds become widely available at game dealers, farmers' markets and even some supermarkets.
Instructions to make Blueberry glazed pigeon breast:
- First, debreast the pigeon by pushing a knife against the backbone of the pigeon and cutting down until the breast comes free.
- Put the carcass, chicken thighs, onion, celery, carrots and garlic on a baking tray, coat it all in tomato purée and roast at 180C until browned.
- Once the bones are roasted nicely, put them in a pan with the rosemary anf thyme and cover wity water. Simmer for 2 - 4 hours, skimming off impurities and fat every 20 - 30 minutes.
- Strain the stock through a sieve with a muslin cloth and return to the heat, reduce until the stock resembles a honey consistency, add the butter and stir in quickly to give a nice, rich shine and season to taste.
- To make the glaze, put the blueberries in a pan and cover with water, boil and crush with a wooden spoon. Strain through a sieve once the water has taken on a deep colour and return the juices to a medium heat. Season with dark brown sugar and lemon juice to get a strong blueberry flavour with a nice amount of sweetness (the salad compliments the sweet blueberry glaze).
- Reduce the glaze until it has a thick, syrup like consistency and mix in the butter, enriching the glaze and giving a wonderful shine.
- Peel the apple (save the peelings for something else) and Rome the green frill from the top of the fennel (save the frill for a garnish). Julienne the apple, fennel and pear. Toss together with the finely chopped lemon rind, lemon juice and fennel seeds.
- Heat up a frying pan until it's smoking, add a tsp of butter and roll it around the pan. Place the pigeon breast in the pan, skin side down and cook for 1 - 2 minutes until a crust has forned. Flip over and cook until the side is browned.
- The pigeon can be served rare as it's a red meat, I cook to medium rare. As the breasts rest, coat them in the blueberry glaze and leave for a further 5 minutes.
- Place a nice mound of the salad off-centre on the plate, slice the pigeon and put it on top with the fennel frill on top to garnish and drizzle the jus in a decirative swoosh. Zest a lemon over the whole dish and place some halved blueberries as you find attractive.
- Serve up and enjoy!
After a summer of feasting on corn and other cereal crops, the birds should have a sweet, nutty flavour that. These plump wood pigeon breasts are full of deep flavour, so you're really aiming to just coax that out while cooking. Pop a knob of butter in the pan, and once melted, baste the breasts. Did you scroll all this way to get facts about pigeon breasted? Well you're in luck, because here they come.
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