Brasserie Blanc - Wild wood Pigeon Salad with Winter Coleslaw

Pidgeon MBB MAIN

Ingredients Required

For the pigeon
8 Wild wood pigeons
20g Toasted walnuts
20g Sultanas, soaked in jasmine tea (10g dried = 20g soaked)
80g Braeburn apples, peeled, cored and cut into segments
Lambs lettuce and pis-en-lit salad
For the mirepoix
35g Onions, peeled & cut into 1cm dice
35g Carrots peeled, halved & cut into 2cm dice
35g Celery, cut into 2cm dice
15ml Groundnut oil
For the coleslaw
15g Dutch cabbage, finely sliced
15g Red cabbage, finely sliced
15g Celeriac, peeled & finely sliced
15g Carrots, peeled & finely sliced
80g Cox’s apples, peeled & finely sliced
15g Candy beetroot, peeled and finely sliced
5g Walnut halves, coarsely chopped
20g Golden sultanas
20g Whole kale, heavy stalks removed, finely shredded
20ml Mayonnaise
A pinch of salt
A pinch of finely ground white pepper
10ml Cider vinegar
10ml Hazelnut oil
For the red wine game sauce
360g Game carcasses
75g Cooked mirepoix
175ml Red wine (reduced by half)
75g Button mushrooms, cleaned & finely sliced
500ml Chicken stock
25ml Whipping cream
3 Juniper berries, crushed
25g Blackberries, pureed
A pinch of salt
A pinch of coarse ground black pepper
A sprig of whole thyme

Cooking Method

Pour boiling water over a jasmine teabag, leave to infuse for 10 minutes and then strain.
Pour over the sultanas and leave to soak overnight, then strain and reserve. Place the walnuts under a hot grill for 3 minutes, turning constantly to prevent them from burning.

Lightly crush them, and set aside until needed. Saute the mirepoix vegetables in the groundnut oil for 10-12 minutes without colouring. Drain well to remove the oil and set aside until needed. Mix all of the coleslaw ingredients together, mix well and set aside until needed.

In a heavy-bottomed casserole brown the finely chopped carcasses for 10-12 minutes, until a golden colour and a delicious aroma has developed. Degrease the roasted bones with a little wine, then add all the remaining ingredients. Bring them to the boil and skim. Reduce the heat and simmer for 30 minutes. Pass through a fine sieve. On a high heat reduce the consistency, and reserve until needed.

Roast the crown of wood pigeons at 200*C for 4 minutes. Remove the supremes from the crown. Divide the coleslaw between four plates and mound in the middle. Scatter the raisins and walnuts around the outside of the plates. Decorate with salad leaves and apple.

Glaze the supremes with the warm sauce, spooning any extra around the plate.
Serve & enjoy.



Recipe © Raymond Blanc 2015.

Recipe courtesy of Brasserie Blanc.