WILD LEEKS RECIPES

Name: Pigeon breast with red wine gravy, roast leeks and wild mushrooms
Prep time: 1 h
Cook time: 30 min
Yield: Serves 4
Cuisine: British
Ingredients: 4 garlic cloves, sliced; ½tsp picked thyme leaves; 6 black peppercorns, crushed; 4 tbsp cold-pressed rapeseed oil; 8 wood pigeon breasts; 2 tbsp sugar; 200ml red wine; 2 sprigs thyme; 6 juniper berries, lightly crushed; 12 baby leeks, trimmed; 1 tbsp butter; handful wood ear mushrooms, sliced; 15-20 wild brown closed-cup mushrooms, sliced; 1 garlic clove, finely chopped; 2 tbsp cold-pressed rapeseed oil; salt and freshly ground pepper

PIGEON BREAST WITH RED WINE GRAVY, ROAST LEEKS AND WILD ...

Pigeon breast with red wine gravy, roast leeks and wild ... image

Pigeon breasts are a delicious introduction to game. Here they're served with wild mushrooms and a rich red wine gravy.

Provided by Oliver Rowe

Prep Time 1 hours

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 16

Ingredients

4 garlic cloves, sliced
½tsp picked thyme leaves
6 black peppercorns, crushed
4 tbsp cold-pressed rapeseed oil
8 wood pigeon breasts
2 tbsp sugar
200ml red wine
2 sprigs thyme
6 juniper berries, lightly crushed
12 baby leeks, trimmed
1 tbsp butter
handful wood ear mushrooms, sliced
15-20 wild brown closed-cup mushrooms, sliced
1 garlic clove, finely chopped
2 tbsp cold-pressed rapeseed oil
salt and freshly ground pepper

Steps:

Pre-heat the oven to 220C/425F/Gas 7.
Combine the garlic, thyme, black peppercorns and rapeseed oil in a small bowl. Using a sharp knife, score the pigeon breasts' skin lightly and rub in the marinade - leave for at least 20 minutes.
To make the gravy, combine the sugar and a few drops of water in a smallish, very clean saucepan and place over a high heat to caramelise. Once the sugar melts and has gone a dark golden brown, pour in the red wine. Add the thyme and the juniper berries. Cook the sauce until it is reduced by two thirds - this will take about 12-15 minutes. Season to taste, strain and keep warm.
Place the leeks in a saucepan of boiling, salted water and blanch for 10 seconds. With a pair of tongs, remove the leeks from the boiling water and plunge into a bowl of ice-cold water. When they have cooled, drain the leeks well.
Place the leeks in an ovenproof saucepan or baking sheet with a knob of butter. Transfer to the hot oven and cook until tender - this should take about 10-15 minutes.
Heat a griddle pan until hot. Season the pigeon breasts with salt and freshly ground pepper and place on the hot griddle pan. Cook for just a few minutes on each side until cooked to your liking, then remove from the heat and set aside in a warm place for at least five minutes.
For the mushrooms, heat a small frying pan. When hot, add the rapeseed oil and fry the garlic until golden brown. Add the sliced mushrooms and cook until softened. Be careful - the wood-ear mushrooms can pop and splutter quite ferociously.
Serve the pigeon with the leeks, mushrooms, and a drizzle of the red wine gravy.

BEST LEEK RECIPES - OLIVEMAGAZINE

Best Leek Recipes - olivemagazine image

Try this versatile green veg in our vibrant recipes, from comforting soups and bakes with blue cheese and crispy bacon breadcrumbs to light tortellini broths and pretty leek, mushroom and Stichelton tarts

Provided by OLIVEMAGAZINE.COM

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