You can serve pea cream with this
NUMBER OF PERSONS: 1 pigeon per person
TOTAL PREPARATION TIME : 40 min
SUPPLIES IN THE KITCHEN:
- Casserole
- Meat tongs
- Oven or lockable BBQ
- Light oil (sunflower for example)
- Saucepan
- Guard
- Small bowl
- Spoon
- Aluminum foil
INGREDIENTS:
STUFFING:
- Two sprigs of rosemary
- Two sprigs of thyme
- 50 grams of cashew nuts
- 1 white baguette per pigeon
- 6 dried figs
- 4 cl calvados
- p/z
SAUCE:
- 150 ml game stock
- 2 dl cream
- 1 shallot
- 75 ml calvados
- P/Z
- Cornstarch
PREPARATION:
PIGEON:
- preheat the oven or BBQ to 160 degrees C
- Don’t chop the cashew nuts too finely
- Cut the fig into 3 pieces
- Pick the inside of the baguette rolls finely
- Make a dough from the ingredients and fill the pigeons
- Insert the twigs, let them stick out a little, this looks nice with the presentation
- You can also wrap the twigs in aluminum foil
- Put the oil in the frying pan and heat it
- sprinkle the pigeon with pepper
- sear it all around
- place them in the oven / BBQ for 25 minutes or until core temperature is 60 degrees
- Then wrap them in aluminum foil and let them rest
SAUCE:
- Peel and finely chop the shallot
- Put the stock and cream with the shallot in the saucepan
- let it reduce by half
- Put a tbsp of kout water in a bowl with 1 tbsp cornstarch stir well
- Bring the liquid to a boil and slowly pour the cornstarch into the liquid while stirring with the whisk, when it is thick enough stop pouring
LET IT TASTE YOU & ENJOY IT!
IF YOU HAVE ANY QUESTIONS, PLEASE SEND AN EMAIL TO:
BUITENHUIS@DE JAGENDEKOK.NL
