Blackberry pigeon

Name: Blackberry pigeon
Yield: Serves 2
Cuisine: British
Ingredients: 2.5 g agar; fresh blackberries; fresh sorrel leaves; 150 g Les Vergers Boiron Blackberry Ambient Purée, or any blackberry purée; 3 g agar; 110 ml rice wine vinegar; 30 g caster sugar; a handful sorrel, to garnish; salt; a handful of sorrel leaves, to garnish; 150 g Les Vergers Boiron Blackberry Ambient Purée, or any blackberry purée; 25 g butter; 1 whole pigeon; 1 sprig of thyme, as required; 1 bay leaf

Preparation info

Serves
2

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

I really like this dish: pigeon is one of my favourite game meats, and goes really well with blackberries because of its acidity. You can create a great dish using only a few ingredients and, yes, it looks simple, and it’s quick to do, but it’s all about the flavour. It’s bloody delish.

Ingredients

Pigeon

1 whole pigeon
25 g butter
1 bay leaf

Europe
United Kingdom
Main course
Gluten-free

Method

For the pigeon, make sure the bird is fully plucked and washed inside and out. Season all over. Pan-fry with the butter until golden and then add the herbs to the pan. Baste and then place in the oven at 160°C/350°F/gas mark 4 for 6 minutes, remove, and rest for 10 minutes before carving.

For the blackberry jelly, bring the purée to the boil and add the agar. Pass through a sieve into a