Name: Roast wood pigeon, quince, celeriac & chestnuts
Yield: Serves 4
Cuisine: British
Ingredients: 2 whole wood pigeons; 2 litres veal stock; 2 tbsps honey; 2 quinces; 100 g caster sugar; 500 ml vegetable stock; 4 kalette sprouts; 2 sprigs of thyme; carcasses of the 2 pigeons, breasts removed; salt and pepper; pinch of parsley, chopped; pinch of sage, chopped; 2 tbsps white balsamic venegar; 100 g salted butter; 150 g salted butter; 2 tbsps vegetable oil; 300 ml whole milk; 1 large celeriac; small knob of butter; 2 tbsps hazelnut oil; 4 piccolo parsnips, peeled; 20 g salted butter; 20 g chestnuts, peeled and cooked; pinch of salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Glorious Game

By Ben Tish

Published 2019

About

At the Muddlers Club we focus heavily on food provenance and are blessed with very high quality ingredients on our doorstep. The local produce is exceptional and the Crossgar Rademon Estate wood pigeon is fantastic. This particular dish is a staple at the restaurant during game season.

Ingredients

Wood pigeon

2 whole wood pigeons
2 tbsps vegetable oil
150 g

Method

Preheat the oven to 180°C/350°F/gas mark 4.

For the pigeon, break the birds down into carcasses. You will have 4 breasts, 2 from each crown of the bird. Reserve the carcasses. Heat the oil in an ovenproof pan and sear the breasts quickly. Turn the birds over and add the butter