Squab pigeon with cherries, beetroot and granola, and parsnip-chocolate purée

Name: Squab pigeon with cherries, beetroot and granola, and parsnip-chocolate purée
Yield: Serves 4
Ingredients: 1 tbsp balsamic vinegar; 2 tbsp sunflower oil; 4 x 450 g (1 lb) squab pigeons; 200 ml (7 fl oz/scant 1 cup) good-quality red wine; 100 ml (3½ fl oz/scant ½ cup) port; 2 tbsp clear honey; 200 ml (7 fl oz/scant 1 cup) full-fat (whole) milk; 100 g (3½ oz) potatoes, chopped; 50 g (1¾ oz/3½ tbsp) unsalted butter; 600 ml (1 pint/2½ cups) water; 75 g (2½ oz) white chocolate, melted in a bain-marie; 3 tbsp double (heavy) cream; 1 tbsp clear honey; 2 small raw beetroots, well washed; 350 g (12 oz/2¼ cups) fresh red cherries, stoned, or frozen cherries; 400 ml (14 fl oz/1¾ cups) brown chicken stock; 1 tbsp kirsch (optional); 350 g (12 oz/2¼ cups) fresh red cherries, stoned, or frozen cherries; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 500 g (1 lb 2 oz) large crisp parsnips, chopped; 50 g (1¾ oz/scant ½ cup) granola, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

When cherries are in season, they make a wonderful accompaniment to all sorts of poultry and game, such as duck, venison and squab pigeon. In this recipe, a little sprinkling of granola adds a pleasant crunch and makes a great contrast to the parsnip-chocolate purée.

Ingredients

2 tbsp sunflower oil
4 x 450 g (1 lb) squab pigeons

Main course
Gluten-free

Method

It is best to make the parsnip-chocolate purée (but do not add the chocolate) and the pickled beetroot the day before. For the purée, put the parsnips, potatoes, milk and water in a large pan. Bring to the boil, then reduce the heat and simmer for 25 minutes until the vegetables are soft. Drain well and pass through a potato ricer.

Return the purée to a clean pan, add the butter and cre