Recipes


Pigeon With Mango Salsa and Red Wine and Balsamic Sauce



Ingredients

The Pigeon

  • 4 Pigeons
  • A pinch of salt and pepper
  • 1 tbsp of caster sugar
  • 1 tsp of cinnamon powder

Salsa

  • ½ a mango - skinless and cut into small cubes
  • 2 finely chopped spring onions
  • Lime - the zest of ½ a lime, and the juice of the whole lime
  • A handful of coriander leaves, finely chopped
  • 1 tbsp of olive oil

Sauce

  • ½ a bottle of red wine
  • 2 tbsp of balsamic vinegar
  • 1 star Anise
  • 25g caster sugar

 



Method

Preparation method for the pigeon

  1. Preheat the oven to 200°c - gas mark 6
  2. Carefully, using a small, sharp knife, remove the wishbone from each pigeon and remove the legs
  3. Heat the oil in a frying pan
  4. Season the breast with salt and pepper and cook the meat on each side for two minutes until it starts to brown
  5. Mix the caster sugar and cinnamon together. Cover the meat with the mixture and transfer the frying pan to the oven for 6 minutes
  6. Remove the meat from the oven and leave to rest for 5 minutes
  7. To serve the dish, pour a generous spoonful of salsa onto the centre of your plate, remove the meat from the bone and slice into layers. Rest the meat neatly on the salsa
  8. Pour some of the salsa around the plate

Salsa method

  1. Mix all the ingredients in a bowl

Sauce method

  1. Place all the sauce ingredients in a saucepan and simmer until reduced to half the original volume

 

Keywords

Pigeon Poultry and Game Salsa Wine Balsanic London