Pan Fried Pigeon Breast, with A Bacon & Mushroom Sauce. #SRP

Breast the pigeon by pulling back the skin and removing the breasts from the bone.

Prepare the sauce by heating cold-pressed grapeseed oil and butter in a pan.

Add chopped onions to the pan and soften them.

Add cut lardons of smoked bacon to the pan and cook until they release their smoky flavor.

Slice the shitake mushrooms and add them to the pan with the bacon.

Pour a touch of brandy into the pan and flambé.

Add approximately 250 ml of chicken stock to the pan and increase the heat to reduce and thicken the sauce.

Season the sauce with pepper but avoid adding salt due to the bacon's saltiness.

Prepare the pigeon breasts by massaging them with oil and seasoning with salt and pepper.

Heat a smoking hot pan and place the pigeon breasts in without moving them.

Add double cream to the sauce and a little oil to help it along.

Check the sauce for flavor and adjust with more pepper if needed.

Remove the pigeon breasts from the pan and let them rest.

Warm the sauce back up and add butter to enrich it and give it a sheen.

Slice the rested pigeon breasts in half to reveal the pink inside.

Add the resting juices from the pigeon to the sauce.

Plate the mashed potato and place the pigeon on top.

Pour the sauce with mushrooms around the pigeon and serve.

Equipment Needed

Spice Level:

Dietary

Allergens