Pan fried wood pigeon, fondant potato and a courgette gratin
Member recipe by 4715@tiffin.kingston.sch.uk
Member recipe by 4715@tiffin.kingston.sch.uk
Cooking time
Prep: 5 minutes Cook: 30 minutesSkill level
More effortServings
Serves 2It is simple yet delicious and you taste the gaminess of the wood pigeon.
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Ingredients
- 1 wood pigeon
- 1 potato cut into 4 medium thickness round slices
- 100g butter
- 4 garlic cloves in the skin
- 1 shallot
- a sprig of thyme
- 10 thin slices of courgette in the skin
- 1 tbsp of ground rosemary
- 8 tbsp double cream
Method
Start of with the fondant potatoes. Gently melt the butter and add the shallot, garlic and thyme. Then add the potato and cook slowly until cooked.
To make the courgette gratin, Stack the courgettes on top of each other adding a tbsp of cream in between each one and a little rosemary. Make in a 180 degree oven for 30 minutes.
For the wood pigeon, take the breasts off the bone and discard the rest. Heat butter up until foaming and add the pigeon and cook 5 minutes skin side down and 30 seconds flesh side down. The butter must be brown but mustn't burn.
Serve uo all the ingredients and season with salt and pepper.
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