- Wood Pigeon crown
- Morrels
- Pearl Barley
- Golden beetroot
- Purple beetroot
- Essential Cuisine Chicken Stock
- Thyme
- Mascaponie
- Parmesan
- Chives
- Red onion
- Chervil
- Essential Cuisine Red Wine Jus
- Nettles
Roast Breast of Cartmel Valley Wood Pigeon
Roast Breast of Cartmel Valley Wood Pigeon
Roast Breast of Cartmel Valley Wood Pigeon, wild morrel and nettle pearl barley risotto, caramelized golden beetroot, smooth beetroot, thyme pigeon jus. Cooked by Steven Slater from The General Burgoyne during the 2012 Cumbria Heat of the North West Young Chef of the Year Competition.
Ingredients
Method
Finely dice red onion and sweat in a little vegetable oil until translucent, add pearl barley and stir into onions, add Essential Cuisine chicken stock and stir cook slowly until barley is tender, remove from heat and allow to cool.
Peel golden beetroot and slice into equal sized pieces, place in a shallow pan with a little oil and thyme stalks and cook until tender with a little colour.
Red beetroot, peel and cut into small pieces and place in a pan with 1/2 water and 1/2 Essential Cuisine chicken stock and cook until tender then blend into a smooth puree.
Trim the pigeon and remove wish bone, with the onion trimming and the pigeon trimming, place in a sauce pan over a medium heat and allow to colour, add Essential Cuisine red wine jus base and allow to take on flavour of pigeon bones, strain and keep to one side for later.
Prep morrel mushrooms by cutting into equal sized pieces and shallow frying in a little oil with some thyme stalks, once cooked add the washed nettles and wilt into mushrooms, remove from pan and drain.
In a small frying pan add a little oil and allow to get hot, season pigeon and place in pan breast down and colour one breast for 1 minute turn on to other breast for same time turn on to back and place in a pre heated oven at GM 9 for 6 minutes or until Medium rare. Remove from pan and allow to rest.
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