Spicy Pigeon Breasts with Coriander Sauce

Name: Spicy Pigeon Breasts with Coriander Sauce
Ingredients: 2 tablespoons oil; 1 carrot, chopped; 4 pigeons; 6 tablespoons fresh finely chopped coriander leaves; 3 tablespoons double cream; knob of unsalted butter; 2 shallots, finely chopped; bouquet garni; 300 ml (½ pint) red wine; 1 onion, chopped; 1 stalk of celery, chopped; oil for sautéing; grated zest from 2 limes; 3 teaspoons coriander seeds; ½ teaspoon caraway seeds; 2 green cardamom pods; salt and pepper; salt and pepper; 1½ teaspoons arrowroot (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Pigeon breasts cooked in this manner are like little tasty and succulent steaks and the slight coating of spices adds delicious flavour.

Ingredients

For the sauce

4 pigeons
2 tablespoons oil
1 carrot, chopped

Starter
Main course
Gluten-free

Method

Remove the breasts from the pigeons and set aside. Chop the carcases and legs and brown in 2 tablespoons of oil. Add the carrot, onion, and celery and bouquet garni and stir until they begin to colour. Add a small glass of wine and boil hard until evaporated. Cover with water, or stock if you have it and simmer, covered for 2-3 hours. Strain and remove any surface fat.

Sweat the shallot