Pigeon Breast With Redcurrant & Beetroot Sauce | Hugh Fearnley-Whittingstall

Preheat the oven to 400°F (200°C).

Season the pigeon breasts with salt and black pepper.

Heat olive oil in a skillet over medium-high heat until shimmering.

Sear the pigeon breasts skin-side down for 3-4 minutes until golden brown.

Flip the breasts and cook for an additional 2-3 minutes.

Transfer the skillet to the oven and roast for 6-8 minutes until medium-rare.

Remove the pigeon breasts from the oven and let rest for 5 minutes.

In the same skillet, add chopped onion and garlic; sauté until translucent.

Add diced beetroot and cook for 5 minutes until softened.

Stir in redcurrants, red wine, chicken stock, thyme, bay leaves, and sugar.

Simmer the sauce for 15-20 minutes until reduced by half.

Strain the sauce through a fine sieve, pressing to extract liquid.

Return the sauce to the skillet, add butter, and whisk until glossy.

Slice the rested pigeon breasts and arrange on plates.

Spoon the beetroot and redcurrant sauce over the pigeon.

Garnish with fresh thyme and serve immediately.

Spice Level:

Allergens