{"id":50804,"date":"2024-08-30T19:45:43","date_gmt":"2024-08-30T19:45:43","guid":{"rendered":"https:\/\/hunting.be\/recipe-whole-pigeon-stuffed-with-calvados-sauce-bread-cashew-nut-and-fig-bert-buitenhuis-the-hunting-cook\/"},"modified":"2024-08-30T19:45:43","modified_gmt":"2024-08-30T19:45:43","slug":"recipe-whole-pigeon-stuffed-with-calvados-sauce-bread-cashew-nut-and-fig-bert-buitenhuis-the-hunting-cook","status":"publish","type":"post","link":"https:\/\/hunting.be\/en\/recipe-whole-pigeon-stuffed-with-calvados-sauce-bread-cashew-nut-and-fig-bert-buitenhuis-the-hunting-cook\/","title":{"rendered":"RECIPE: Whole pigeon stuffed with calvados sauce, bread, cashew nut and fig &#8211; Bert Buitenhuis &#8220;The hunting cook&#8221;"},"content":{"rendered":"<p>You can serve pea cream with this<\/p>\n<p><u>NUMBER OF PERSONS: <\/u>1 pigeon per person<\/p>\n<p><u> <\/u><\/p>\n<p><u>TOTAL PREPARATION TIME :<\/u> 40 min<\/p>\n<p><u> <\/u><\/p>\n<p><u>SUPPLIES IN THE KITCHEN:<\/u><\/p>\n<ul>\n<li>Casserole<\/li>\n<li>Meat tongs<\/li>\n<li>Oven or lockable BBQ<\/li>\n<li>Light oil (sunflower for example)<\/li>\n<li>Saucepan<\/li>\n<li>Guard<\/li>\n<li>Small bowl<\/li>\n<li>Spoon<\/li>\n<li>Aluminum foil<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><u>INGREDIENTS:  <\/u><\/p>\n<p>STUFFING:<\/p>\n<ul>\n<li>Two sprigs of rosemary<\/li>\n<li>Two sprigs of thyme<\/li>\n<li>50 grams of cashew nuts<\/li>\n<li>1 white baguette per pigeon<\/li>\n<li>6 dried figs<\/li>\n<li>4 cl calvados<\/li>\n<li>p\/z<\/li>\n<\/ul>\n<p>SAUCE:<\/p>\n<ul>\n<li>150 ml game stock<\/li>\n<li>2 dl cream<\/li>\n<li>1 shallot<\/li>\n<li>75 ml calvados<\/li>\n<li>P\/Z<\/li>\n<li>Cornstarch<\/li>\n<\/ul>\n<p><u>PREPARATION:  <\/u><\/p>\n<p>PIGEON:<\/p>\n<ul>\n<li>preheat the oven or BBQ to 160 degrees C<\/li>\n<li>Don&#8217;t chop the cashew nuts too finely<\/li>\n<li>Cut the fig into 3 pieces<\/li>\n<li>Pick the inside of the baguette rolls finely<\/li>\n<li>Make a dough from the ingredients and fill the pigeons<\/li>\n<li>Insert the twigs, let them stick out a little, this looks nice with the presentation<\/li>\n<li>You can also wrap the twigs in aluminum foil<\/li>\n<li>Put the oil in the frying pan and heat it<\/li>\n<li>sprinkle the pigeon with pepper<\/li>\n<li>sear it all around<\/li>\n<li>place them in the oven \/ BBQ for 25 minutes or until core temperature is 60 degrees<\/li>\n<li>Then wrap them in aluminum foil and let them rest<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>SAUCE:<\/p>\n<ul>\n<li>Peel and finely chop the shallot<\/li>\n<li>Put the stock and cream with the shallot in the saucepan<\/li>\n<li>let it reduce by half<\/li>\n<li>Put a tbsp of kout water in a bowl with 1 tbsp cornstarch stir well<\/li>\n<li>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<\/li>\n<\/ul>\n<p><strong><em><u><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-47168\" src=\"https:\/\/hunting.be\/wp-content\/uploads\/2024\/08\/IMG_1602-768x1024.jpg\" alt=\"\" width=\"446\" height=\"595\" srcset=\"https:\/\/hunting.be\/wp-content\/uploads\/2024\/08\/IMG_1602-768x1024.jpg 768w, https:\/\/hunting.be\/wp-content\/uploads\/2024\/08\/IMG_1602-225x300.jpg 225w, https:\/\/hunting.be\/wp-content\/uploads\/2024\/08\/IMG_1602-1152x1536.jpg 1152w, https:\/\/hunting.be\/wp-content\/uploads\/2024\/08\/IMG_1602-1536x2048.jpg 1536w, https:\/\/hunting.be\/wp-content\/uploads\/2024\/08\/IMG_1602-scaled.jpg 1920w\" sizes=\"auto, (max-width: 446px) 100vw, 446px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-47169\" src=\"https:\/\/hunting.be\/wp-content\/uploads\/2024\/08\/IMG_1607-768x1024.jpg\" alt=\"\" width=\"370\" height=\"493\" srcset=\"https:\/\/hunting.be\/wp-content\/uploads\/2024\/08\/IMG_1607-768x1024.jpg 768w, https:\/\/hunting.be\/wp-content\/uploads\/2024\/08\/IMG_1607-225x300.jpg 225w, https:\/\/hunting.be\/wp-content\/uploads\/2024\/08\/IMG_1607-1152x1536.jpg 1152w, https:\/\/hunting.be\/wp-content\/uploads\/2024\/08\/IMG_1607-1536x2048.jpg 1536w, https:\/\/hunting.be\/wp-content\/uploads\/2024\/08\/IMG_1607-scaled.jpg 1920w\" sizes=\"auto, (max-width: 370px) 100vw, 370px\" \/><\/u><\/em><\/strong><\/p>\n<p><strong><em><u>LET IT TASTE YOU &amp; ENJOY IT!<\/u><\/em><\/strong><\/p>\n<p>IF YOU HAVE ANY QUESTIONS, PLEASE SEND AN EMAIL TO:<\/p>\n<p>BUITENHUIS@DE JAGENDEKOK.NL<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-47166\" src=\"https:\/\/hunting.be\/wp-content\/uploads\/2024\/08\/Afbeelding1.jpg\" alt=\"\" width=\"429\" height=\"268\" srcset=\"https:\/\/hunting.be\/wp-content\/uploads\/2024\/08\/Afbeelding1.jpg 429w, https:\/\/hunting.be\/wp-content\/uploads\/2024\/08\/Afbeelding1-300x187.jpg 300w\" sizes=\"auto, (max-width: 429px) 100vw, 429px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>You can serve pea cream with this NUMBER OF PERSONS: 1 pigeon per person TOTAL PREPARATION TIME : 40 min SUPPLIES IN THE KITCHEN: Casserole&#8230;<\/p>\n","protected":false},"author":3,"featured_media":50805,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[635],"tags":[729,731],"class_list":{"0":"post-50804","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-culinary","8":"tag-dejagendekok","9":"tag-pigeon"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>RECIPE: Whole pigeon stuffed with calvados sauce, bread, cashew nut and fig - Bert Buitenhuis &quot;The hunting cook&quot; 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