Bird-Eater here
Hello my dear pigeon-enthusiasts, in case you favourite oracle-pigeon fails tomorrow, I've got a great recipe for pigeon breast with blackberry sauce for you. It is a centuries old family recipe and not taken from the Google entry.
Pan-Seared Pigeon Breasts with Blackberry Sauce
Ingredients
- 4 pigeon breasts (skin on)
- 1 tbsp olive oil
- 1 tbsp butter
- 100g fresh blackberries
- 1 tsp sugar
- 1 tbsp balsamic or red wine vinegar
- 3 tbsp meat or poultry stock
- Salt and freshly ground black pepper
Instructions
Prep the Sauce: In a small saucepan, combine the blackberries, sugar, and vinegar over medium heat. Simmer and mash the berries with a wooden spoon until soft. Stir in the stock, simmer for 3 minutes, then strain through a sieve into a clean pan. Keep warm.
Season the Meat: Pat the pigeon breasts completely dry with a paper towel and season both sides generously with salt and pepper. Don't hunt the pigeon with a shotgun shell, otherwise you need to find a recipe for mashed pigeon.
Sear: Heat the olive oil and butter in a large frying pan over medium-high heat. Place the pigeon breasts in the pan skin-side down.
Cook: Fry for 2 to 3 minutes on the skin side until deeply golden, then flip and cook for another 2 to 3 minutes for a perfect medium.
Rest: Remove the breasts from the pan, place them on a warm plate, and let them rest for 5 minutes.
Serve: Slice the breasts and serve with the warm blackberry sauce spooned over the top.
No, I'm not a raccoon.