Wood pigeon & Cumbrian ham salad, pine nut, sultanas, vinaigrette, radicchio & quail eggs

Name: Wood pigeon & Cumbrian ham salad, pine nut, sultanas, vinaigrette, radicchio & quail eggs
Cuisine: British
Ingredients: 10 g celery, finely sliced; 10 g leek, finely sliced; 50 g button mushrooms, finely sliced; 5 g garlic, minced; butter; 50 g bacon, cut into lardons; 10 g carrot, finely sliced; 10 g onion, finely sliced; 500 g wood pigeon, bones only; vegetable oil; salt and pepper; 2 slices of Parma ham; 250 ml hazelnut oil; salt and pepper; 1 tbsp Dijon mustard; 50 ml Chardonnay vinegar; 2 g thyme; 1 bay leaf; ½ tsp white peppercorns; ½ tsp pink peppercorns; 500 ml veal stock; 500 ml chicken stock; 250 ml Madeira; 250 ml red wine; 1 cherry tomato; 250 ml port; 10 ml olive oil; Maldon sea salt; ¼ tsp chives, chopped; 40 g crème fraîche

Preparation info

Serves
2

Difficulty
Medium

Appears in

Glorious Game

By Ben Tish

Published 2019

About

My wood pigeon salad is a delicious plate of food that works brilliantly as a light lunch dish or starter. It is colourful, wonderful to cook and prepare, and will leave you and anyone you cook it for very happy. It would also work brilliantly with grouse, partridge or even hare.

Ingredients

Red wine reduction

vegetable oil
500 g wood pigeon, bones only
50 g bacon, cut into

Europe
United Kingdom
Starter
Lunch
Gluten-free

Method

For the red wine reduction, place a large pan on a high heat. Add a small amount of vegetable oil and brown off the pigeon bones on all sides. Once evenly caramelised remove and transfer to a casserole dish. Brown the bacon in the same pan, remove and add to the pigeon bones. Add a little more oil and a knob of butter to the pan and caramelise the onion, carrot, leek, celery and garlic.