Pigeon with elderberry, black pudding and fondant potato
To do this restaurant-style recipe from Manchester riverside pub Mark Addy, get your butcher to prepare four wood pigeon crowns
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hr
- Cut each potato into a 2.5cm thick disc. Heat the oven to 200C/fan 180C/gas 6. Put into a small roasting tin with 125ml water, garlic, thyme and 100g of the butter. Bake for 45 minutes until tender, turning occasionally.
- Seal the pigeon in a pan with the oil. Roast for 12 minutes. Add the pudding half way.
- Remove the pigeons and black pudding from the pan and allow to rest. Deglaze the pan with the stock and add the elderberries.
- Reduce the sauce to a coating consistency before passing through a sieve. Stir in the remaining butter and season. Serve with the pigeon, potato and black pudding.
PER SERVING
653 kcalories, protein 32.6g, carbohydrate 4.2g, fat 40.6 g, saturated fat 18.7g, fibre 2.7g, salt 1.81 g
Recipe from olive magazine, September 2011.
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http://www.bbcgoodfood.com/recipes/1635642/
http://www.bbcgoodfood.com/recipes/1635642/
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Ingredients
- 4 peeled potatoes
- 1 garlic clove , crushed
- 2 sprigs thyme
- 125g butter
- olive oil
- 4 wood pigeon crowns
- 4 slices black pudding
- 250ml game or meat stock
- 100g elderberries
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hr
Ingredients
- 4 peeled potatoes
- 1 garlic clove , crushed
- 2 sprigs thyme
- 125g butter
- olive oil
- 4 wood pigeon crowns
- 4 slices black pudding
- 250ml game or meat stock
- 100g elderberries
PER SERVING
653 kcalories, protein 32.6g, carbohydrate 4.2g, fat 40.6 g, saturated fat 18.7g, fibre 2.7g, salt 1.81 g
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