Name: Roast Squab Pigeon, Braised Baby Gem Lettuce, Mushy Peas, Smoked Saddleback Bacon and Lemon Thyme Juices
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Main course - Serves two
Ingredients: a little chicken stock; 2 baby gem lettuce, cut in half longways; 5 g mint, chopped; 20 m double cream; 2 rashers of bacon; ½ clove garlic, chopped; 6 cubes of smoked bacon; 2 shallots, finely chopped; 200 ml veal stock; 2 sprigs of thyme; 50 ml Madeira wine; 2 whole squab pigeon, dressed; 200 ml chicken stock; 50 g lemon thyme; 200 g frozen peas; 20 g butter, diced and chilled

Preparation info

Main course - Serves
two

Difficulty
Medium
Ready in
1 hr

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

I LOVE SQUAB PIGEON, AND ESPECIALLY WITH BRAISED LETTUCE AND DEEP, SMOKED SADDLEBACK BACON, WHICH WE LEAVE IN DECENT SIZED PIECES, AND SERVE WITH A PEA PURÉE [OUR VERSION OF MUSHY PEAS] AND A CREAMED, MEATY VELOUTÉ, MADE WITH THE PIGEON CARCASSES AND FINISHED WITH LEMON THYME FROM OUR HERB PATCH. DELICIOUS!

Ingredients

2 whole squab pigeon, dressed
2 rashers of bacon
6 cubes of smoked baco

Method

Preheat the oven to 200°C/gas mark 6. Roast off the dressed pigeons after first covering the breasts with a rasher of bacon. Season and cook for 12 minutes