Pigeon breasts with button mushrooms, pancetta and pearl onions

Enjoy a delicious autumnal treat with David Massey's richly flavourful recipe for pan-fried pigeon served with parsnip purée
By David Massey
Pigeon breasts with button mushrooms, pancetta and pearl onions
  • Rating:
  • Serves: 1
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: medium

Ingredients

main

  • 2 parsnips, peeled and cubed
  • 600 ml milk
  • black pepper
  • 20 g unsalted butter
  • pinch of grated nutmeg
  • 2 wood pigeon breasts
  • olive oil, for shallow-frying
  • 30 g pancetta, cut into matchsticks
  • 6 button mushrooms, stalks removed
  • 6 pearl onions, peeled and blanched
  • 4 tbsp Madeira jus, made with veal stock that has been strained and reduced and then adding Madeira, sherry or port
  • sprigs chervil, to garnish

Method

1. Place the parsnips into a saucepan with the milk and bring to the boil and simmer until soft, around 20 minutes.

2. Drain the parsnips and place in a food processor. Season with salt and freshly ground pepper, add the butter and nutmeg and blend into a smooth purée.

3. Season the pigeon breasts with salt and freshly ground pepper. Heat the olive oil for shallow-frying in a heavy-based frying pan. Add in the seasoned pigeon breasts and pan-fry for 2 minutes on each side. Remove from pan and set aside.

4. Add the pancetta, mushrooms and the onions to the pan and fry for 2 minutes.

5. Add in the Madeira jus, bring to the boil and season to taste with salt and freshly ground pepper.

6. To serve, place the breasts in the centre of a warm serving plate. Spoon over the sauce and arrange the onions and mushrooms randomly. Finish with a quenelle of parsnip purée. Garnish with chervil and serve at once.

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