Pigeon breast with forgotten vegetables

For the pigeon breast:

• 4 pigeon breasts
• Salt and pepper to taste
• (vegetable) butter
• 2 cloves garlic, crushed
• 2 sprigs of fresh rosemary
  
  

For the fried vegetables:

• 2 parsnips, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 200 g salsify, peeled and diced
• 200 g beetroot, peeled and diced
• 4 tablespoons olive oil
• Salt and pepper to taste
  
  

For the game juice:

• 250 ml game stock
• 1/4 cup red wine
• 1 shallot, finely chopped
• 2 tablespoons butter
• Salt and pepper to taste
  
  

Preparation method

1. Start with the pigeon breasts: Season the pigeon breasts on both sides with salt and pepper. Heat the olive oil in an ovenproof skillet over medium heat. Add the crushed garlic and rosemary. Place the pigeon breasts skin-side down in the pan and cook for 1 minute, or until the skin is crispy. Flip them over and cook for another minute. Remove from the pan and let them rest.

2. For the sautéed vegetables: Heat some oil in a pan and sauté the vegetables for 5 minutes until cooked through but not too soft. Season with salt and pepper.

3. For the game jus: In a saucepan, melt the butter over medium heat. Add the finely chopped shallot and cook until softened. Add the red wine and simmer until reduced by half. Add the game stock and reduce the jus to your desired consistency. Season with salt and pepper.

4. Slice the pigeon breast and serve it on a bed of roasted parsnips, salsify, and beetroot. Pour the venison jus over the pigeon breast and vegetables. Enjoy this delicious dish that's sure to impress your guests.