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
– 8 wood pigeon breast, skinned
– olive oil
– 2 raw beetroot
– 50g of brown sugar
– 200ml of double cream
– 100ml of Red Wine Vinegar
– salt, pepper
– 50g of caster sugar
– 100ml of Chicken stock
– 40 blueberries
– 50ml of Red Wine Vinegar
– 1 large potato
– salt, pepper
– 100g of salad leaves
1. Place the beetroot in a pan and cover with water, cook on a low heat. Add a pinch of salt and leave to cook until soft, this could take up to two hours. You will need to top up the water throughout the process
2. When soft, drain well and return to the pan, stir them round to evaporate the last of the liquid. Cook with a little of the brown sugar and then pour in the red wine vinegar, cook further until the liquid is a nice caramel colour and then add the double cream. Leave to cook and thicken
3. Place the mixture into a blender and blend until smooth, season to taste, reserve and keep hot
4. For the jus, put 20 blueberries aside in a bowl and throw the remaining 20 in a pan. Reduce together with 50g of caster sugar and 50ml of red wine vinegar, crushing the blueberries with a fork as you begin to cook. When the liquid is syrupy add the stock and cook further until a syrupy sauce consistency forms. Pass through a sieve and then add to the reserved blueberries
5. Peel and then slice the potatoes thinly, score the slices into a criss-cross pattern. Rinse them in water, pat them dry and then fry them in a pan with hot oil until golden. Drain on absorbent paper, season and reserve until serving
6. In a hot pan cook the pigeon breasts, a couple of minutes on each side should leave them pink. Leave them to rest before slicing and serving
7. Place the beetroot puree onto the plate along with some salad leaves and slice the pigeon and lay on each of the plates, topping with a potato crisp. Pour on the blueberry jus and serve immediately.
Our recommended Wine Pairing for this Recipe
This wine has a super nose, lovely spicy notes from the oak with a touch of meatiness and fruits of the forest, most notably blueberries.
The nose moves beautifully onto the palate, with the additional notes of leather and apples. The supple body, earth tone & fruit really work to make it a well-structured wine and an ideal accompaniment to the wildness of the pigeon breast and the touch of sweetness from the blueberry jus.
Available from O’Brien’s Wines Nationwide or Online.
The food at Rathsallagh is country house cooking at its best, Game in season and fresh fish are specialities. Breakfast in Rathsallagh is an experience in itself and has won the National Breakfast Awards a record four times.