4.9 from 150 votes
Pigeon Breast w/ Chestnut Sauce
Pigeon Breast with Chestnut Sauce is a composed dish featuring seared pigeon breasts and rolled pigeon thighs with liver, served with a creamy chestnut sauce. The recipe emphasizes using chestnuts cooked with vanilla and vegetable broth for a rich pureed sauce alongside the tender game meat, prepared with a touch of Vin Santo wine and garnished with coffee beans and roasted chestnuts for complexity.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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.