Seared wood pigeon with celeriac rémoulade, hazelnuts and apple

Seared wood pigeon with celeriac rémoulade, hazelnuts and apple

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

These days you don’t need a specialist game supplier to get hold of wood pigeon, as these tasty birds are now available from selected supermarkets, butchers’ and farmers’ markets. Celeriac rémoulade is the perfect partner for roasted pigeon breasts, though I also like to serve this delicious, crunchy salad with chicken, quail and cold meats.

Ingredients

Quantity Ingredient
2 wood pigeons
2 rashers bacon
olive oil, for cooking
sea salt
freshly ground black pepper

Celeriac rémoulade

Quantity Ingredient
200g celeriac
5 tablespoons Mayonnaise
1/2 lemon, juiced, or to taste
1 chicory bulb, trimmed
1 red apple
1 green apple
1-2 shallots, peeled and cut into rings
50g hazelnuts, lightly toasted
handful parsley leaves, chopped

Method

  1. Heat the oven to 180°C. Wrap the pigeons in the bacon rashers and tie with kitchen string to secure. Heat a heavy-based ovenproof frying pan over a medium heat and add a good drizzle of olive oil. Season the wood pigeons all over with salt and pepper. Add to the pan and colour on all sides until golden.
  2. Transfer the pan to the oven and cook the wood pigeons for a further 6 minutes or until cooked to your liking, then leave to rest on a wire rack.
  3. While the pigeons are roasting, prepare the celeriac rémoulade. Peel the celeriac, cut into thin strips and place in a bowl. Toss with the mayonnaise and season with salt, pepper and lemon juice to taste. Slice the chicory into strips. Halve, core and dice the apples. Add the diced apples to the celeriac with the shallots, chicory, hazelnuts and chopped parsley.
  4. Pile the salad onto one side of the serving plates. Unwrap the pigeons, remove the breasts and cut each one into three pieces. Arrange alongside the salad and serve immediately.
Tags:
The Kitchin Restaurant
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