Pigeon Breast w/ Chestnut Sauce
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Pigeon Breast w/ Chestnut Sauce
Description
This recipe highlights pigeon breasts cooked gently in extra virgin olive oil, seasoned simply with salt and pepper, then oven-finished briefly to keep them tender. Accompanying the breasts are boneless pigeon thighs and chopped livers sautéed and rolled together with Vin Santo, then baked to meld flavors. The chestnut sauce, made by simmering chestnuts with vanilla and vegetable stock before pureeing with butter, adds a velvety texture and sweet earthiness complementing the game.
The plated dish features a coffee splash on the plate as a flavor accent, with warm slices of breast laid neatly on top and the thighs arranged around it with crispy chopped chestnuts. A final drizzle of chestnut sauce and a sprinkle of fleur de sel bring the components together, while coffee beans and roasted chestnuts add decorative and aromatic touches.
Ingredients
- 4 pigeon breast skin on
- 1 pigeon thigh
- black pepper
- fleur de sel
- 200 grams chestnut
- vanilla
- 500 milliliters vegetable broth
- 1 butter knob
- 50 grams chestnut
- 4 pigeon liver chopped
- 1 coffee very small
- 8 coffee beans roasted
- vin santo
Instructions
Chestnut Sauce
- In a saucepan, cook the chestnuts with vanilla and vegetable stock and a pinch of salt.
- Once cooked pass through a sieve and stir in a knob of butter.
Pigeon Thighs and Liver
- Saute boneless thighs and livers in a pan. Pour in Vin Santo.
- Press liver into thighs and roll in aluminium foil.
- Place bone in one end.
- Bake at 160° Celsius (320° F) for about 15 minutes.
- Allow to cool.
- Dredge in egg whites and roll in chopped chestnuts.
Pigeon Breasts
- Brown the breasts in extra virgin olive oil in a pan over gentle heat.
- Season with salt and pepper, put into the oven at 200 degrees Celsius (390° Fahrenheit) for 3 minutes and keep warm and covered.
Assembling the Dish
- Make a splash with the sauce of coffee on the plate.
- Lay two slices of warm breast on it.
- Place thighs and crispy chestnuts around.
- Complete with a pinch of sea salt and a drizzle of chestnut sauce. Garnish with coffee beans and roasted chestnuts.
Notes
User Reviews
Overall Rating
4.9
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