Pickled Squab Pigeon With Walnut Oil

The Lord Christ comes to convinced sinners with His invitation: “Poor creatures! How sad is your condition! What has become of the beauty and glory of the image of God in which you were created? You are now in the deformed image of Satan and even worse, eternal misery lies before you. Yet look up once more; behold Me! I will put Myself in your place. I will bear that burden of guilt and punishment which would sink you to hell for ever. I will be made temporarily a curse for you, that you may have eternal blessedness.”

John Owen

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Sami	Tessa	1	Servings

INGREDIENTS

2		Oven ready squab pigeons
1		Bay leaf
4		Sprigs fresh thyme
5		Floz brown chicken stock
2	T	Dry oloroso sherry
16		Floz walnut oil
2	T	Balsamic vinegar
3		Floz reduced cooking liquor
1	T	Walnut halves shelled
		blanched and
		skinned
		Seasoning
1		Stick celery
4		Spring onions
1		Carrot
1		Courgette
1/2		Red pepper
1/2		Yellow pepper

INSTRUCTIONS

Cut down either side of the breast bones of the pigeons and remove the
breasts. Make a lengthways incision under the fillets of the breasts
to make a pocket. Tuck inside a fresh bayleaf and a sprig of thyme.
Remove skin from breasts. Heat chicken stock in a frying pan, add the
pigeon breasts and poach gently for 2-3 minutes each side until
cooked, but still quite pink in the middle. Remove pigeons from stock.
Prepare marinade: Finely chop celery and spring onions. Peel carrot
and dice with courgette. Cut peppers in half and discard cores. Chop
flesh. Fry vegetables in a pan with a little walnut oil - keep them
crisp and the colours bright. Remove vegetables to a plate. Add  sherry
and vinegar to pan and reduce to take out acidity. Add reduced  stock,
remaining walnut oil, walnuts and seasoning and whisk until  blended.
Pour marinade into a deep container. Add vegetables and then  submerge
squab in marinade, cool and refrigerate overnight.  Serve thinly sliced
with a little of the vegetables and marinade  poured round. Garnish
with salad leaves.  DISCLAIMER(c) Copyright 1996 - SelecTV Cable
Limited. All rights  reserved. Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 131 Calories From Fat: 45 Total Fat: 5.4g Cholesterol: 0mg Sodium: 85.3mg Potassium: 522.3mg Carbohydrates: 18.1g Fiber: 4.8g Sugar: 10.5g Protein: 3.1g