Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, blueberry glazed pigeon breast. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Heat a tablespoon of vegetable oil in heavy-bottomed frying pan over a medium-high heat. Season both sides of the pigeon breasts with salt. Fresh blueberry biscuits recipe with sugar glaze !
Blueberry glazed pigeon breast is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Blueberry glazed pigeon breast is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook blueberry glazed pigeon breast using 25 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Blueberry glazed pigeon breast:
- Make ready 2 whole pigeons
- Prepare for the glaze
- Take 200 g blueberries
- Make ready 3-10 tbsp dark brown sugar
- Prepare 1-3 tsp lemon juice
- Prepare 2 tbsp unsalted butter
- Prepare for the salad
- Prepare 1/2 bulb fennel
- Take 1 apple (Granny smith works really well)
- Take 1/2 pear
- Get 2 tsp finely chopped lemon rind
- Get 1-3 tsp lemon juice
- Get 1 tbsp fennel seeds
- Make ready for the jus
- Take 1 pigeon carcass
- Take Up to 4 bones from a chicken thigh (optional)
- Take 1 onion
- Prepare 3 carrots
- Prepare 1 celery stick
- Make ready 1/2 bulb garlic
- Prepare 3 sprigs rosemary
- Get 3 sprigs thyme
- Make ready 1 tbsp tomato purée
- Get 1 tbsp butter
- Get to taste Salt and pepper
Pigeon breasts with morello cherry sauce. Morellos are sour cherries, a bit too tart to eat raw but excellent in cooked dishes. Lemon Glaze Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy.
Steps to make Blueberry glazed pigeon breast:
- First, debreast the pigeon by pushing a knife against the backbone of the pigeon and cutting down until the breast comes free.
- Put the carcass, chicken thighs, onion, celery, carrots and garlic on a baking tray, coat it all in tomato purée and roast at 180C until browned.
- Once the bones are roasted nicely, put them in a pan with the rosemary anf thyme and cover wity water. Simmer for 2 - 4 hours, skimming off impurities and fat every 20 - 30 minutes.
- Strain the stock through a sieve with a muslin cloth and return to the heat, reduce until the stock resembles a honey consistency, add the butter and stir in quickly to give a nice, rich shine and season to taste.
- To make the glaze, put the blueberries in a pan and cover with water, boil and crush with a wooden spoon. Strain through a sieve once the water has taken on a deep colour and return the juices to a medium heat. Season with dark brown sugar and lemon juice to get a strong blueberry flavour with a nice amount of sweetness (the salad compliments the sweet blueberry glaze).
- Reduce the glaze until it has a thick, syrup like consistency and mix in the butter, enriching the glaze and giving a wonderful shine.
- Peel the apple (save the peelings for something else) and Rome the green frill from the top of the fennel (save the frill for a garnish). Julienne the apple, fennel and pear. Toss together with the finely chopped lemon rind, lemon juice and fennel seeds.
- Heat up a frying pan until it's smoking, add a tsp of butter and roll it around the pan. Place the pigeon breast in the pan, skin side down and cook for 1 - 2 minutes until a crust has forned. Flip over and cook until the side is browned.
- The pigeon can be served rare as it's a red meat, I cook to medium rare. As the breasts rest, coat them in the blueberry glaze and leave for a further 5 minutes.
- Place a nice mound of the salad off-centre on the plate, slice the pigeon and put it on top with the fennel frill on top to garnish and drizzle the jus in a decirative swoosh. Zest a lemon over the whole dish and place some halved blueberries as you find attractive.
- Serve up and enjoy!
Seared pigeon is transferred to a heated plate. The chopped potatoes should be added to a deep pot of cold, salted water. Pigeon breast fillets are carefully sat on top of mash. Coriander/cilantro is scattered as a final garnish for service. Baked salmon coated in a flavorful sauce of blueberries, balsamic vinegar, sugar, thyme, and lemon.
So that is going to wrap it up with this special food blueberry glazed pigeon breast recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
