Brasserie Blanc - Wild wood Pigeon Salad with Winter Coleslaw
|For the pigeon|
|8||Wild wood pigeons|
|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|
|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||Whole kale, heavy stalks removed, finely shredded|
|A pinch of salt|
|A pinch of finely ground white pepper|
|For the red wine game sauce|
|175ml||Red wine (reduced by half)|
|75g||Button mushrooms, cleaned & finely sliced|
|3||Juniper berries, crushed|
|A pinch of salt|
|A pinch of coarse ground black pepper|
|A sprig of whole thyme|
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.