- Serves: 1
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: medium
- 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
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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