Pigeon With Morels And Puree Of Sugar Peas
Ingredients
1 Pigeon
Sugar Peas
Morels
Butter
Red Wine
Shallots
1 clove Garlic
1 Spring Onion
Method
Take a large, fresh pigeon and bone out the breast then make a jus with the carcasses and thighs of the pigeon.
Make a puree of fresh young sugar peas.
Clean morels thoroughly and saute in pan with a little butter.
Saute the pigeon breasts for about 3 minutes and leave them to rest in a warm place for a few minutes, then cut them into fine slices.
Deglaze the pan in which you sauteed the breasts with a good red wine and a few chopped shallots, let it reduce rapidly then add the pigeon jus and reduce it by half.
Finish the sauce with a pureed garlic clove and a spring onion cut very finely then refine with whole butter whisked through.
Place the breasts onto a hot plate, nap with the sauce and garnish with the sauteed morels and with the pea puree.
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