Roast wood pigeon, quince, celeriac & chestnuts

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

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

Europe
United Kingdom
Main course
Gluten-free

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