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

For the game gravy:

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

Preparation method

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

2. For the fried vegetables: Heat some oil in a pan and fry the vegetables for 5 minutes until they are done but not too soft. Season with salt and pepper

3. For the game gravy: In a saucepan, melt the butter over medium heat. Add the chopped shallot and fry until soft. Add the red wine and simmer until reduced by half. Add the game stock and let the gravy reduce further to the desired thickness. Season with salt and pepper.

4. Slice the pigeon breast and serve on top of a bed of fried parsnips, salsify and beetroot. Pour the game gravy over the pigeon breast and vegetables. Enjoy this delicious dish that is sure to impress your guests.