Cinnamon roasted Pigeon, warm beetroot, butter bean and squash salad.

lloyd mann

lloyd mann

29th March 2012
lloyd mann

Cinnamon roasted Pigeon, warm beetroot, butter bean and squash salad.

Peel and chop the butternut squash into 1cm cubes reserving 6 pieces cut out with a 2cm cutter



  • Ingredients
  • 1 x wood pigeon (wish bone/legs removed)
  • 30g butter
  • 1x stick of Cinnamon
  • 300g mixed heritage beetroot (boiled separately until tender)
  • Seasoning
  • Sprig of thyme
  • 50g cooked butter beans
  • For the purée
  • 10g butter
  • 50g Fine sliced shallots
  • 1x bulb of garlic chopped
  • 20g soft brown sugar
  • 30ml fresh orange juice
  • 1 butter nut squash
  • 200ml vegetable stock
  • For the dressing
  • 20 ml olive oil
  • 20ml hazelnut oil
  • 20ml beetroot juice
  • 1 x lemon


Peel and chop the butternut squash into 1cm cubes reserving 6 pieces cut out with a 2cm cutter
In a small pan add the butter, shallots and garlic and cook over a slow heat until softened, add the chopped butternut squash, orange juice and brown sugar and a little of the seasoning bring to the boil and simmer until softened.- blend in a bar blender and set aside.
For the dressing place both the oils and the beetroot juice in a bowl and mix, zest and juice the lemon and add to the oils, season and set aside (a dash of Crème de Casis would be a nice addition)
For the Pigeon itself heat the butter, cinnamon, thyme and butternut rounds in a non stick frying pan, season the pigeon and sill skin side down making sure any feathers/ shot have been fully removed and checked- when you have an even colour on the pigeon transfer all ingredients onto tray and cook at 180oc for 7 minutes- remove from the oven and allow to rest for 5 minutes before removing from the bone.
Whilst the pigeon is resting dice the cooked beetroot and combine with the butterbeans, add a little of the dressing and season to taste.
Now all the components are ready you can assemble the dish and present how you like.
NB-this salad would also work very well with most earth meats or game

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