Pigeon Breast Wellington

Name: Pigeon Breast Wellington
Ingredients: 3 tablespoons oil; 2 or 3 pigeon carcases, minus breasts; 1 onion, sliced; 1 carrot, sliced; 1 glass of red wine; 1 stick of celery; 1 bay leaf; sprig of thyme; 2 or 3 pigeon carcases, minus breasts; 2 shallot, chopped fine; 2 tablespoons unsalted butter; a squeeze of lemon juice; 2 tablespoons oil; 1 egg, beaten with a pinch of salt; 1 egg, beaten with a pinch of salt; 450 g (1 lb) puff pastry; mushroom trimmings (optional); 5 crushed juniper berries; 2 teaspoons redcurrant jelly; 2 teaspoons arrowroot; salt and pepper; salt and pepper; 6 pigeon breasts; 450 g (1 lb) mushrooms, chopped fine

Preparation info

Serves
6

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

As with most of the recipes that only use the breast, the sauce is made in advance using the carcases. These are ideal for entertaining, because the finished product is quite special and the work is largely done beforehand.

Ingredients

For the sauce

2 or 3 pigeon carcases, minus breasts
3 tablespoons oil
1

Main course
Starter

Method

For the sauce: Chop the carcases and place in a large heavy saucepan with the oil, carrot, onion and celery. Stir occasionally over high heat until the vegetables and pigeon take on colour. Add the wine and reduce by half. Add the thyme, bay leaf, mushroom trimmings, juniper berries and just enough water to cover. Simmer, covered, for 45 minutes, uncover and simmer another 30 minutes. Strain in