Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, blueberry glazed pigeon breast. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Valentine Warner's pigeon breasts with blackcurrant sauce takes a little effort but is well worth it. Wow your guests with this seared pigeon breast with a sweet balsamic glaze that balances the salty taste of smoky lardon chunks with the rich, gamey meat. My go-to scone recipe filled with blueberries and topped with sweet and tangy lemon glaze to make the best Glazed Lemon Blueberry Scones!
Blueberry glazed pigeon breast is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Blueberry glazed pigeon breast is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook blueberry glazed pigeon breast using 25 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Blueberry glazed pigeon breast:
- Get 2 whole pigeons
- Get for the glaze
- Make ready 200 g blueberries
- Make ready 3-10 tbsp dark brown sugar
- Get 1-3 tsp lemon juice
- Take 2 tbsp unsalted butter
- Get for the salad
- Get 1/2 bulb fennel
- Make ready 1 apple (Granny smith works really well)
- Prepare 1/2 pear
- Make ready 2 tsp finely chopped lemon rind
- Take 1-3 tsp lemon juice
- Make ready 1 tbsp fennel seeds
- Prepare for the jus
- Prepare 1 pigeon carcass
- Take Up to 4 bones from a chicken thigh (optional)
- Prepare 1 onion
- Make ready 3 carrots
- Get 1 celery stick
- Prepare 1/2 bulb garlic
- Get 3 sprigs rosemary
- Take 3 sprigs thyme
- Take 1 tbsp tomato purée
- Make ready 1 tbsp butter
- Take to taste Salt and pepper
But not enough is known about the safety of the larger amounts used for medicine. Stick to normal food amounts if you are pregnant or breast-feeding. Baked salmon coated in a flavorful sauce of blueberries, balsamic vinegar, sugar, thyme, and lemon. The beginning of September marks the start of the wood pigeon season, when these plump birds become widely available at game dealers, farmers' markets and even some supermarkets.
Steps to make Blueberry glazed pigeon breast:
- First, debreast the pigeon by pushing a knife against the backbone of the pigeon and cutting down until the breast comes free.
- Put the carcass, chicken thighs, onion, celery, carrots and garlic on a baking tray, coat it all in tomato purée and roast at 180C until browned.
- Once the bones are roasted nicely, put them in a pan with the rosemary anf thyme and cover wity water. Simmer for 2 - 4 hours, skimming off impurities and fat every 20 - 30 minutes.
- Strain the stock through a sieve with a muslin cloth and return to the heat, reduce until the stock resembles a honey consistency, add the butter and stir in quickly to give a nice, rich shine and season to taste.
- To make the glaze, put the blueberries in a pan and cover with water, boil and crush with a wooden spoon. Strain through a sieve once the water has taken on a deep colour and return the juices to a medium heat. Season with dark brown sugar and lemon juice to get a strong blueberry flavour with a nice amount of sweetness (the salad compliments the sweet blueberry glaze).
- Reduce the glaze until it has a thick, syrup like consistency and mix in the butter, enriching the glaze and giving a wonderful shine.
- Peel the apple (save the peelings for something else) and Rome the green frill from the top of the fennel (save the frill for a garnish). Julienne the apple, fennel and pear. Toss together with the finely chopped lemon rind, lemon juice and fennel seeds.
- Heat up a frying pan until it's smoking, add a tsp of butter and roll it around the pan. Place the pigeon breast in the pan, skin side down and cook for 1 - 2 minutes until a crust has forned. Flip over and cook until the side is browned.
- The pigeon can be served rare as it's a red meat, I cook to medium rare. As the breasts rest, coat them in the blueberry glaze and leave for a further 5 minutes.
- Place a nice mound of the salad off-centre on the plate, slice the pigeon and put it on top with the fennel frill on top to garnish and drizzle the jus in a decirative swoosh. Zest a lemon over the whole dish and place some halved blueberries as you find attractive.
- Serve up and enjoy!
After a summer of feasting on corn and other cereal crops, the birds should have a sweet, nutty flavour that. These plump wood pigeon breasts are full of deep flavour, so you're really aiming to just coax that out while cooking. Pop a knob of butter in the pan, and once melted, baste the breasts. Did you scroll all this way to get facts about pigeon breasted? Well you're in luck, because here they come.
So that’s going to wrap this up for this exceptional food blueberry glazed pigeon breast recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
