Simple Way to Prepare Quick Blueberry glazed pigeon breast

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, blueberry glazed pigeon breast. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Blueberry jus, beetroot purée and quirky potato crisps finish this wood pigeon recipe beautifully. Rachel Phipps shows how to prepare pigeon breasts in a tasty and colourful salad with this delicious wood pigeon recipe. Heat a tablespoon of vegetable oil in heavy-bottomed frying pan over a medium-high heat. Season both sides of the pigeon breasts with salt.

Blueberry glazed pigeon breast is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Blueberry glazed pigeon breast is something that I’ve loved my whole life. They’re fine and they look fantastic.

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 cook it.

The ingredients needed to make Blueberry glazed pigeon breast:

1. Get whole pigeons
2. Take for the glaze
3. Make ready blueberries
4. Prepare dark brown sugar
5. Get lemon juice
6. Make ready unsalted butter
7. Get for the salad
8. Prepare bulb fennel
9. Make ready apple (Granny smith works really well)
10. Get pear
11. Take finely chopped lemon rind
12. Take lemon juice
13. Make ready fennel seeds
14. Take for the jus
15. Prepare pigeon carcass
16. Take Up to 4 bones from a chicken thigh (optional)
17. Make ready onion
18. Prepare carrots
19. Take celery stick
20. Prepare bulb garlic
21. Prepare rosemary
22. Make ready thyme
23. Prepare tomato purée
24. Prepare butter
25. Take Salt and pepper

Well you're in luck, because here they come. My go-to scone recipe filled with blueberries and topped with sweet and tangy lemon glaze to make the best Glazed Lemon Blueberry Scones! Heat a frying pan until hot, add the oil and sear the breasts on each side. Cover loosely with aluminum foil and let.

Instructions to make Blueberry glazed pigeon breast:

1. First, debreast the pigeon by pushing a knife against the backbone of the pigeon and cutting down until the breast comes free.
2. 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.
3. 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.
4. 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.
5. 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).
6. Reduce the glaze until it has a thick, syrup like consistency and mix in the butter, enriching the glaze and giving a wonderful shine.
7. 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.
8. 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.
9. 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.
10. 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.
11. Serve up and enjoy!

Heat a frying pan until hot, add the oil and sear the breasts on each side. Cover loosely with aluminum foil and let. Pigeon Breast Milking Feeling Bottle Bottle Plastic (Animal). Pigeon breast meat is moist and succulent, delicious in a warm salad. This recipe makes an quick Roasted Pigeon (Squab) with Spicy Szechuan Style Honey Glaze.

So that is going to wrap this up for this exceptional food blueberry glazed pigeon breast recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!