Name: Wood Pigeon, Chestnut and Lentil Broth with Sourdough Bread
Prep time: 2 h 30 min
Cook time: 15 min
Total time: 2 h 45 min
Yield: Starter/Snack - Serves four
Ingredients: 1 small loaf of sourdough bread; 8 wood pigeon carcases; 4 wood pigeon breasts; a knob of butter; a little oil for frying; 2 bay leaves; 1 white onion, finely diced; 2 cloves garlic; 2 litres water; 500 g vac-packed chestnuts; 1 kg puy lentils; ½ litre red wine

Preparation info

Starter/Snack - Serves
four

Difficulty
Medium
Ready in
3 hr

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

THE SORT OF SOUP YOU CAN STAND A SPOON UP IN, THIS RIB-STICKER IS JUST THE JOB FOR A LUNCHTIME SNACK, AS THE SNOW IS FALLING OUTSIDE. THE CHESTNUTS AND LENTILS, WHEN BLENDED INTO A PURÉE, GIVE A LOVELY SMOOTH TEXTURE AND ARE VERY MOREISH, WHILST THE DICED PIECES OF PIGEON GIVE A DIFFERENT DIMENSION. IT’S REALLY A MEAL IN ITSELF.

Ingredients

8 wood pigeon carcases
1 white onion, finely diced
2 cloves garlic

Method

Preheat the oven to 200°C/gas mark 6. Roast the pigeon carcases for 10 minutes until golden. Place into a large pan and add the onion, garlic, bay leaves, water and red wine. Bring to the boil, then simmer at the lowest setting for approximately two hours, removing any ‘scum’ from the