Pigeon breast with cepes and blackberries

This dish brings nature's best to your plate with the delicate, soft flavor of pigeon breast combined with the deep, earthy notes of cepes and the refreshing sweetness of blackberries. At De Predetarian, we give this elegant dish extra depth with a blackberry sauce made with game stock and red wine, which brings everything together beautifully. The balance of sweet, savory, and earthy flavors makes this a perfect dish for game lovers who want to serve something special. A Predetarian classic in the making!

Number of persons : 4

Preparation time : 15 minutes

Cooking time : 20-25 minutes

Ingredients :

• 4 pigeon breasts
• 200 g porcini mushrooms, cut into pieces
• 150 g fresh blackberries
• 200 ml game stock
• 100 ml red wine
• 2 tbsp vegetable butter
• 1 tbsp vegetable oil
• 1 sprig of thyme
• 1 bay leaf
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
  
  

Instructions :

1. Prepare the pigeon breast :
   Season the pigeon breasts on both sides with salt and pepper. Heat the vegetable oil in a pan over medium heat and sear the pigeon breasts for 2-3 minutes per side, depending on your desired doneness (they should be pink). Remove the pigeon breasts from the pan and set aside to rest.

2. Prepare the cepes :
   Add the butter to the same pan and cook the cepes for 4-5 minutes, or until golden brown. Add the blackberries and cook for another 2 minutes, until they begin to break down slightly.

3. Make the blackberry sauce :
   Add the red wine to the pan and simmer for 2-3 minutes to evaporate the alcohol. Add the game stock, thyme, bay leaf, and balsamic vinegar. Bring to a boil and simmer for 5-7 minutes, until the sauce thickens slightly and the flavors are well combined.

4. Serve :
   Place the pigeon breasts on plates and spoon the cepes and blackberries alongside. Pour the blackberry sauce over them and garnish with extra thyme or some fresh blackberries for a refreshing touch.