Name: Breast of Pigeon Wrapped in Cabbage on a Warm Potato Salad
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 300 ml (10 fl oz) Red Wine Vinaigrette; 2 tablespoons olive oil; 450 g (1 lb) new potatoes, cooked; 50 g (2 oz) unsalted butter; ½ teaspoon snipped fresh chives; ½ teaspoon chopped fresh tarragon; ½ teaspoon chopped fresh parsley; 225 g (8 oz) mushrooms, minced or finely chopped; 2 chicken livers, chopped; 2 squab pigeons; Salt and freshly ground black pepper; 4 chicken hearts (optional), chopped; 50 g (2 oz) wild mushrooms (optional), chopped; 100 g (4 oz) pig’s caul, soaked in cold water for 24 hours (optional); 1 egg yolk; 4 large green cabbage leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

Try to find squab pigeons to make this dish. These are specially reared young pigeons, and are very tender and plump. By doubling the quantities this could also be served as a main course. As a variation, a pigeon red wine sauce can be made by adding the pigeon carcasses to the reduction of the Red Wine Sauce and then continuing with the recipe. The legs and carcass will infuse the sauce, giving it a rich, gamey flavour.