Blueberry glazed pigeon breast
Blueberry glazed pigeon breast

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, blueberry glazed pigeon breast. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Blueberry glazed pigeon breast is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Blueberry glazed pigeon breast is something which I have loved my whole life. They’re fine and they look fantastic.

The sweetness of the glaze with the sharpness of the salad really compliment the rich game flavours of pigeon. Place three pigeon breasts on top of each pile of spring onions/peas and pour the remaining sauce over. The blueberry's sweet surprise is welcome in savory dishes.

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

Pigeon breasts with morello cherry sauce. Morellos are sour cherries, a bit too tart to eat raw but excellent in cooked dishes. Blueberry jus, beetroot purée and quirky potato crisps finish this wood pigeon recipe beautifully. Fresh blueberry biscuits recipe with sugar glaze !

Steps 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!

I'll show you how easy it is to make these delicious biscuits filled with blueberry goodness ! Baked salmon coated in a flavorful sauce of blueberries, balsamic vinegar, sugar, thyme, and lemon. The new "Blueberry Glaze" donut is a new take on the North Carolina-based company's classic glazed donut, with the flavor chosen following a US-wide poll that was topped by the "Lemon Glaze" topping. The blueberry-flavored donut is super limited edition. Rediscover a delightful morning treat in these gluten-free scones loaded with fresh blueberries and drizzled with a sweet lemon glaze.

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