Wood pigeon breast in wine and blackberry sauce
For dinner parties and occasions it’s useful to know a few special recipes that are super easy to make. This wood pigeon breast in wine and blackberry sauce is one of those. Serve it with a mash and steamed veggies on the side.
Ingredients
Method
- Put the breast fillets in the wine, add the thyme leaves and shallot. Marinate for about an hour.
- Heat some olive oil in a large frying pan. Season the pigeon breasts with salt and pepper, then seal them on each side for a minute or so then transfer them to a plate.
- Add the marinade, blackberries, orange juice and a knob of butter to the same pan. Cook for about ten minutes until you get a silky sauce. Add some honey or maple syrup and reduce the sauce until it’s a sticky and thick.
- Put back the pigeon breasts – add a drop of wine or orange juice, if the sauce is too thick. Remove the onion and bay leaf, then coat the breasts well with the sauce and cook them for a couple of minutes. (Make sure, you don’t overcook them – otherwise they’ll be rubbery).
- Serve the pigeon breasts with the jus.