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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 8 small woodpigeon breast fillets
  • 150 ml red wine
  • 1 tsp thyme leaves
  • 1 bay leaf
  • 1 shallot
  • Salt and pepper
  • 100 g blackberry
  • Honey maple syrup or muscovado sugar
  • 100 ml orange juice
  • Butter or margarin
  • Olive oil

Method
 

  1. Put the breast fillets in the wine, add the thyme leaves and shallot. Marinate for about an hour.
  2. 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.
  3. 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.
  4. 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).
  5. Serve the pigeon breasts with the jus.