How to Make Quick Blueberry glazed pigeon breast

Hey everyone, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, How to Prepare Super Quick Homemade Blueberry glazed pigeon breast. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Blueberry glazed pigeon breast, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Blueberry glazed pigeon breast delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Blueberry glazed pigeon breast is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can have Blueberry glazed pigeon breast using 25 ingredients and 11 steps. Here is how you can achieve that.

A way to use a cheap and delicious meat (pigeons can usually be picked up for around £2 at a butchers). The sweetness of the glaze with the sharpness of the salad really compliment the rich game flavours of pigeon.

Ingredients and spices that need to be Get to make Blueberry glazed pigeon breast:

1. 2 whole pigeons
2. for the glaze
3. 200 g blueberries
4. 3-10 tbsp dark brown sugar
5. 1-3 tsp lemon juice
6. 2 tbsp unsalted butter
7. for the salad
8. 1/2 bulb fennel
9. 1 apple (Granny smith works really well)
10. 1/2 pear
11. 2 tsp finely chopped lemon rind
12. 1-3 tsp lemon juice
13. 1 tbsp fennel seeds
14. for the jus
15. 1 pigeon carcass
16. Up to 4 bones from a chicken thigh (optional)
17. 1 onion
18. 3 carrots
19. 1 celery stick
20. 1/2 bulb garlic
21. 3 sprigs rosemary
22. 3 sprigs thyme
23. 1 tbsp tomato purée
24. 1 tbsp butter
25. to taste Salt and pepper

Instructions to make 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!

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So that is going to wrap it up with this exceptional food Simple Way to Prepare Award-winning Blueberry glazed pigeon breast. Thank you very much for your time. I am confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!