Recipe: Pan-Seared Breast Of Wild Irish Woodpigeon

“From a chef’s point of view it’s a very profitable dish, and even though it’s not very expensive to bring into your kitchen, the skill required to make a dish like this more than justifies the margin that can be charged for it” says Sysco chef Colin Greensmith. 

This recipe incorporates the earthy ingredients of autumn – from the deep flavour of butternut squash to the crunch of candied beetroot and finally the sharpness and sweetness of apples.

Pair this succulent dish with a rich red wine such as Roquende Cabernet Sauvignon, whose berry notes will complement that of the pigeon’s diet in the wild for that final touch. 

Ingredients

Serves 4

• 8 breasts wood pigeon fillets (PG300)
• 1 pinch black pepper (SP293)
• 1 pinch sea salt (SP148)
• 20ml rapeseed oil (OL323)

For the puree

• 1 butternut squash (VW719)
• 2 banana shallot (VW810)
• 1 clove garlic string (VW733)
• 700ml chicken stock (G57)
• 50g butter case (DY116)
• 4 pieces baby candy beetroot (VW217)
• 1 apple (FW591)

For the jus

• 2  banana shallot (VW810)
• 1 clove garlic string (VW733)
• 2 sprigs thyme (491013)
• 400ml port (AL304)
• 1 litre game or veal stock
• 30g redcurrant jelly (100311)

Method 

1. First, make the purée. Sweat off the shallot and garlic in butter and add the diced butternut squash.
2. Cook for 5 minutes then add the hot stock. Poach the veg until the butternut squash is tender. 
3. Strain the mix, purée until smooth, strain, season and reserve.
4. Meanwhile, poach the beetroot until al dente then remove the skin. Slice each beet into 4 slices, revealing the candy pattern and reserve.
5. To make the jus, sweat off the shallots, garlic and thyme. Add the port and reduce to a syrup. 
6. Add the game stock (Veal stock is a good alternative if you don’t have game stock) and reduce to a sauce consistency then add the jelly. 
7. Pass through a fine sieve and keep warm.
8. Peel the apple and use a small Parisienne cutter to cut out the flesh of the apple into spheres.
9. To serve, season the pigeon breasts and pan fry until warmed through but still rare.
10. Heat the beetroot in a pan.
11. Finally, smear some of the purée onto a plate, topped by two pigeon breasts per portion. 
12. Put the sliced candied beetroot onto the plate followed by some apple Parisienne.
13. Finish with the jus and some watercress and serve.

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