Name: Pan-Fried Breasts of Local Wood Pigeon, Caramelised Home-Grown Fig Tatin, Prune and Bacon Rolls and Spiced Juices
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: Main course - Serves four
Ingredients: 250 ml veal jus; 100 ml prune juice; 2 tbsp mixed spice; 8 wood pigeon breasts; a little oil for frying; 20 g butter; 12 agen prunes, pitted; 12 slices pancetta; 10 ml water; 250 g sugar; 100 g butter; 4 figs; 4 × 8 cm discs of puff pastry, rolled to ½ cm thick; 3 tbsp red wine vinegar; 250 ml game stock; 100 g sugar

Preparation info

Main course - Serves
four

Difficulty
Complex
Ready in
1 hr 5

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

AFTER THREE YEARS, OUR FIG TREE HAS NOW DECIDED TO BEAR FRUIT, WHICH IS VERY EXCITING AND, OF COURSE, FREE[!], SO WE USE THEM TO THEIR MAXIMUM. THE PAN-FRIED BREASTS, FIG TART, SWEET AND CRISPY, AND THE ‘DEVIL-ON-HORSEBACK’ COMBINATION OF PRUNES AND BACON BULKS UP THE DISH AND GIVES A FANTASTIC FLAVOUR.

Ingredients

8 wood pigeon breasts
a little oil for frying
20 g

Main course

Method

Preheat the oven to 200°C/gas mark 6.

To make the sauce

Place the sugar, red wine vinegar, mixed spice and prune juice into a pan and reduce to a syrupy consistency. Add the game stock and reduce again to a similar syrupy consistency, then