Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, blueberry glazed pigeon breast. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Blueberry glazed pigeon breast is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Blueberry glazed pigeon breast is something which I’ve loved my entire life. They’re nice and they look fantastic.
Valentine Warner's pigeon breasts with blackcurrant sauce takes a little effort but is well worth it. Wow your guests with this seared pigeon breast with a sweet balsamic glaze that balances the salty taste of smoky lardon chunks with the rich, gamey meat. My go-to scone recipe filled with blueberries and topped with sweet and tangy lemon glaze to make the best Glazed Lemon Blueberry Scones!
To get started with this recipe, we have to prepare a few ingredients. You can cook blueberry glazed pigeon breast using 25 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Blueberry glazed pigeon breast:
- Prepare 2 whole pigeons
- Prepare for the glaze
- Prepare 200 g blueberries
- Make ready 3-10 tbsp dark brown sugar
- Prepare 1-3 tsp lemon juice
- Get 2 tbsp unsalted butter
- Make ready for the salad
- Make ready 1/2 bulb fennel
- Take 1 apple (Granny smith works really well)
- Get 1/2 pear
- Prepare 2 tsp finely chopped lemon rind
- Get 1-3 tsp lemon juice
- Take 1 tbsp fennel seeds
- Get for the jus
- Prepare 1 pigeon carcass
- Make ready Up to 4 bones from a chicken thigh (optional)
- Get 1 onion
- Get 3 carrots
- Get 1 celery stick
- Take 1/2 bulb garlic
- Prepare 3 sprigs rosemary
- Prepare 3 sprigs thyme
- Take 1 tbsp tomato purée
- Prepare 1 tbsp butter
- Prepare to taste Salt and pepper
Stick to normal food amounts if you are pregnant or breast-feeding. Did you scroll all this way to get facts about pigeon breasted? Well you're in luck, because here they come. Heat a frying pan until hot, add the oil and sear the breasts on each side.
Steps to make Blueberry glazed pigeon breast:
- First, debreast the pigeon by pushing a knife against the backbone of the pigeon and cutting down until the breast comes free.
- Put the carcass, chicken thighs, onion, celery, carrots and garlic on a baking tray, coat it all in tomato purée and roast at 180C until browned.
- Once the bones are roasted nicely, put them in a pan with the rosemary anf thyme and cover wity water. Simmer for 2 - 4 hours, skimming off impurities and fat every 20 - 30 minutes.
- Strain the stock through a sieve with a muslin cloth and return to the heat, reduce until the stock resembles a honey consistency, add the butter and stir in quickly to give a nice, rich shine and season to taste.
- To make the glaze, put the blueberries in a pan and cover with water, boil and crush with a wooden spoon. Strain through a sieve once the water has taken on a deep colour and return the juices to a medium heat. Season with dark brown sugar and lemon juice to get a strong blueberry flavour with a nice amount of sweetness (the salad compliments the sweet blueberry glaze).
- Reduce the glaze until it has a thick, syrup like consistency and mix in the butter, enriching the glaze and giving a wonderful shine.
- Peel the apple (save the peelings for something else) and Rome the green frill from the top of the fennel (save the frill for a garnish). Julienne the apple, fennel and pear. Toss together with the finely chopped lemon rind, lemon juice and fennel seeds.
- Heat up a frying pan until it's smoking, add a tsp of butter and roll it around the pan. Place the pigeon breast in the pan, skin side down and cook for 1 - 2 minutes until a crust has forned. Flip over and cook until the side is browned.
- The pigeon can be served rare as it's a red meat, I cook to medium rare. As the breasts rest, coat them in the blueberry glaze and leave for a further 5 minutes.
- Place a nice mound of the salad off-centre on the plate, slice the pigeon and put it on top with the fennel frill on top to garnish and drizzle the jus in a decirative swoosh. Zest a lemon over the whole dish and place some halved blueberries as you find attractive.
- Serve up and enjoy!
Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Whisk the glaze to smooth out any lumps, then drizzle the glaze over. Pigeon breast milk realiz. has been added to your Cart. Breastfeeding is a very important milestone for you and your little one. The World Health Organization recommends exclusive breastfeeding The new range of PIGEON breast pumps comes with Comfort ProperFit™ Soft Silicone Cushion.
So that is going to wrap it up for this special food blueberry glazed pigeon breast recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
