INGREDIENTS

INSTRUCTIONS

Prepare the pigeon by removing the legs and wings, leaving the breast
intact on the carcass of the pigeon.
Bring the stock to a simmer in a saucepan and cook the pigeon breasts in
the stock for 5-6 minutes then remove and leave to rest and cool down.
Allow the stock to continue to simmer as this will reduce and become your
sauce.
In a saucepan saut.e the swede in the butter until it is tender, about 15
minutes, then blend until it is completely smooth, season and keep warm.
Saut.e the peeled shallots and unpeeled garlic cloves in olive oil until
they are tender. Set aside and keep warm. Saut.e the salsify in olive oil
until tender, set aside and keep warm.
Heat a griddle pan until it is very hot. Carefully carve the breasts off
the pigeon carcass and smooth over a little olive oil. Grill the breasts on
the very hot griddle, skin side down, turning every minute or so until the
are pink, which should take about 4-5 minutes. Baste them with the oil and
juices as they cook. Allow to rest while you complete the sauce.
The stock should be reduced to about 200ml (7fl oz). Strain and return to
the hot pan. Season to taste and then beat in small chunks of unsalted
butter until the sauce is glossy, smooth and slightly thickened. Check the
seasoning.
To assemble the dish, put a round serving of the pur.ed swede in the centre
of the plate with the shallots, garlic cloves and salsify around. Cut each
pigeon breast in 2 horizontally and arrange on top of the swede. Spoon the
hot sauce around and over the vegetables.
Converted by MC_Buster.
Per serving: 404 Calories (kcal); 32g Total Fat; (72% calories from fat);
12g Protein; 16g Carbohydrate; 102mg Cholesterol; 1176mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit;
5 1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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