Pigeon breast with Brussels sprouts and port-thyme sauce

This luxurious dish combines the delicate flavor of pigeon breast with crispy roasted Brussels sprouts, creamy mashed potatoes, and roasted carrots. The port-thyme sauce adds a rich, herby depth, making this dish ideal for a refined dinner. At De Predetiër, it's all about pure flavors and unique combinations, and this dish delivers just that. Perfect for festive occasions and for lovers of a sophisticated game dish.

Number of persons : 4

Preparation time : 20 minutes

Cooking time : 40 minutes

Ingredients :

• 8 pigeon breasts
• Vegetable butter
• 500 g Brussels sprouts, cleaned and halved
• 200 ml port
• 250 ml game stock
• 2 sprigs of fresh thyme
• 1 shallot, finely chopped
• 800 g floury potatoes, peeled and cut into pieces
• 100 ml vegetable milk
• 4 medium carrots, peeled and sliced diagonally
  
  

Instructions :

1. Prepare the mashed potatoes by boiling the potatoes in a pot of water until tender, about 15 minutes. Drain and mash them with plant-based butter and milk until creamy. Season with salt and pepper.
2. Preheat the oven to 200°C (400°F) and place the Brussels sprouts on a baking sheet. Roast for 20-25 minutes until golden brown and tender.
3. Heat a pan over medium heat and melt a little butter. Sauté the shallot until translucent. Add the port and let it reduce for 5 minutes. Add the game stock and thyme and simmer gently for 10 minutes until the sauce has thickened. Strain the sauce and stir in the remaining butter. Season with salt and pepper.
4. Melt the butter in a skillet and cook the carrot slices over medium heat until golden brown and cooked through, about 10-12 minutes. Season with salt and pepper.
5. Season the pigeon breasts with salt and pepper. Heat vegetable butter in a skillet over medium heat and sear the pigeon breasts for 2-3 minutes per side, until medium rare. Let them rest for 5 minutes, covered with aluminum foil.
6. Spoon the mashed potatoes onto plates and top with the pigeon breasts. Arrange the roasted Brussels sprouts and sautéed carrots around the edges. Spoon the port-thyme sauce over the dish and garnish with fresh thyme, if desired.