Braised Wood Pigeon and Sweetcorn

    Braised Wood Pigeon and Sweetcorn

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    1 person made this

    About this recipe: A stunning British dish that is perfect for warming the soul in Autumn and Winter

    Franco Oxfordshire, England, UK

    Ingredients

    • 4 sweetcorn cobs, husks removed
    • 4 wood pigeon crowns
    • salt and pepper
    • 2 tablespoon vegetable oil
    • 20 baby onions, peeled
    • 1 carrot, cut into strips
    • 2 rashers smoked streaky bacon, chopped
    • 300ml/10fl ounces sweetcorn stock (from above)
    • 100g/3½ ounces cooked sweetcorn kernels (from the sweetcorn stock)
    • 50g/1¾ ounces butter

    Method

    1. Pre-heat the oven to 200C/400F/Gas 6.
    2. Place the sweetcorn on a baking tray and cook in the oven for 20 minutes.
    3. Set aside to cool.
    4. When the sweetcorn is cooled, stand the cobs upright on a chopping board.
    5. Cut down as close as possible to the core to remove the kernels.
    6. Set aside the kernels and cut the cores of the sweetcorn in half.
    7. Place them in a large saucepan.
    8. Cover with the water and bring to the boil.
    9. Simmer for 20 minutes.
    10. Strain into a jug and set aside, reserving both the stock and the kernels.
    11. Next, for the braised pigeon and sweetcorn...
    12. Reduce the oven temperature to 160C/320F/Gas 3.
    13. Season the wood pigeon with salt and pepper and heat a large frying pan.
    14. When the pan is hot, add one tablespoon of the oil and place the pigeons into the hot pan. Cooked until coloured all over, and then place them in the oven for 10-12 minutes. The pigeons are done when the thickest part of the thigh is pierced with a skewer and the juices run clear.
    15. When cooked, place the pigeon crowns on a plate, cover and set aside to rest for 10-12 minutes.
    16. Bring a saucepan of water to the boil and blanch the onions and carrots for 2-3 minutes. Drain and refresh in ice-cold water. Remove the onions and carrots and place on a plate lined with kitchen roll.
    17. Heat a large frying pan and add the remaining tablespoon of oil. Once hot, add the bacon and cook until crisp and golden-brown. Add the onions and cook for a further two minutes.
    18. Cover the bacon and onions with the sweetcorn stock and bring to the boil. Add the sweetcorn kernels and carrots and simmer for five minutes.
    19. Add the butter, season with salt and pepper and set aside in a warm place while you remove the pigeon meat from the carcass.
    20. To serve, pour the sweetcorn and bacon soup into a large serving bowl and arrange the pigeon meat on top.

    See it on my blog

    http://www.fnfoods.co.uk/

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