Wood Pigeon Breast with Beetroot Puree and Blueberry Jus Recipe by Rathsallagh House with wine pairing

This is a classic wood pigeon recipe from the team at Rathsallagh House that looks as good as it tastes. Serving – 4 portions Ingredients Wood Pigeon – 8 wood pigeon breast, skinned – olive oil Beetroot Puree – 2 raw beetroot – 50g of brown sugar – 200ml of double cream – 100ml of …

Wood Pigeon Breast with Beetroot Puree and Blueberry Jus Recipe by Rathsallagh House with wine pairing Read More »