Open Ravioli of Pigeon Breast

Name: Open Ravioli of Pigeon Breast
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 125 ml/4 fl oz red wine (Cabernet Sauvignon); 1 large sprig of thyme; 9 egg yolks or 4 eggs and 1 teaspoon olive oil; 10 pasta squares, 10 cm/4 inches, made from:; 500 g/1 lb strong flour; 1 teaspoon arrowroot, slaked; 2 teaspoons redcurrant jelly; salt and freshly ground black pepper; breasts of 4 wood pigeons, plus carcasses; about 1 tablespoon olive oil; thinly sliced zest of ½ orange; a pinch of nutmeg; 1 teaspoon salt; 1 teaspoon fresh thyme leaves; 300 ml/½ pint beef stock; 125 g/4 oz fresh, small chanterelles; 75 g/3 oz cooked Puy lentils; 40 g/½ oz smoked bacon rashers, cut crossways into 5 mm/¼ inch strips; 125 ml/4 fl oz chicken stock; crispy fried celeriac strips, to garnish; 25 g/1 oz carrot, chopped; 2 juniper berries, crushed; 25 g/1 oz celery, chopped; 25 g/1 oz shallot, chopped; 1 tablespoon groundnut oil

with Red Wine, Lentils and Smoked Bacon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

breasts of 4 wood pigeons, plus carcasses
1 teaspoon fresh thyme leaves
thin

Europe
United Kingdom
Dinner
England

Method

Mix all the egg pasta ingredients together in a bowl and knead the dough for about 5–10 minutes. Rest in the refrigerator for 1 hour before use (freeze any left over).

Sprinkle the pigeon breasts with the thyme, orange zest and olive oil. Set aside for 2 hours to 2 days in the refrigerator.

To make the red wine sauce, heat the groundnut oil in a heavy-based frying pan, add half