Pickled squab pigeon with walnut oil

1 servings

Ingredients

Quantity Ingredient
2 Oven ready squab pigeons
1 Bay leaf
4 Sprigs fresh thyme
5 Floz brown chicken stock
2 tablespoons Dry oloroso sherry
16 Floz walnut oil
2 tablespoons Balsamic vinegar
3 Floz reduced cooking liquor
1 tablespoon Walnut halves shelled; blanched and
; skinned
Seasoning
1 Stick celery
4 Spring onions
1 small Carrot
1 small Courgette
½ small Red pepper
½ small Yellow pepper

Directions

FOR THE MARINADE

Cut down either side of the breast bones of the pigeons and remove the breasts. Make a lengthways incision under the fillets of the breasts to make a pocket. Tuck inside a fresh bayleaf and a sprig of thyme. Remove skin from breasts. Heat chicken stock in a frying pan, add the pigeon breasts and poach gently for 2-3 minutes each side until cooked, but still quite pink in the middle. Remove pigeons from stock.

Prepare marinade: Finely chop celery and spring onions. Peel carrot and dice with courgette. Cut peppers in half and discard cores. Chop flesh. Fry vegetables in a pan with a little walnut oil - keep them crisp and the colours bright. Remove vegetables to a plate. Add sherry and vinegar to pan and reduce to take out acidity. Add reduced stock, remaining walnut oil, walnuts and seasoning and whisk until blended. Pour marinade into a deep container. Add vegetables and then submerge squab in marinade, cool and refrigerate overnight.

Serve thinly sliced with a little of the vegetables and marinade poured round. Garnish with salad leaves.

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Carlton Food Network

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