Woodland Pigeon Recipe

Place peeled, evenly sized potato chunks in a large pot and cover with cold salted water. Bring to a boil, then simmer until potatoes are very tender when pierced, about 15–20 minutes.

Drain potatoes thoroughly and return to the hot pot for 1 minute to dry out residual moisture.

Pass potatoes through a ricer or mash very finely. In a small saucepan, heat milk and cream until just warm (do not boil).

Gradually stir warm milk/cream into the riced potatoes. Add the cold cubed butter a little at a time while stirring to create a silky texture. Season with salt and white pepper. Keep warm until plating. (Makes about 4 servings.)

Melt 1 tbsp butter in a sauté pan over medium heat. Add diced shallot and cook until translucent, 2–3 minutes.

Add the turnip pieces and toss to coat in butter. Season with 1/2 tsp salt and 1/2 tsp pepper. Sear lightly for 2 minutes to get some color.

Add the stock and thyme, bring to a simmer. Cover and braise gently until turnips are tender and most liquid has reduced to a glaze, about 12–15 minutes. Check and adjust seasoning. Keep warm for plating.

Crumble or slice the cooked Macsween haggis into large pieces suitable for pan-frying.

Heat 1 tbsp butter in a non-stick skillet over medium heat until foaming. Add haggis pieces and pan-fry until crisp and browned on both sides, about 3–4 minutes per side. Keep warm; these will be used to accompany the pigeon.

Bring a small pot of water to a simmer and blanch the peeled pearl onions for 2 minutes, drain and refresh in cold water, then peel if not already peeled.

In a saucepan over medium heat, melt 1 tbsp butter. Add the finely diced shallot and cook gently until soft and fragrant, about 3 minutes. Add crushed garlic and cook 30 seconds.

Add the pearl onions and cook briefly to glaze and pick up a little color, 3–4 minutes.

Carefully add the whisky to the pan (remove from direct flame to avoid flare-up) and stir, allowing alcohol to flame briefly or evaporate off for 1 minute.

Add the red wine and reduce by half over medium-high heat. Add the beef stock, demi-glace (if using), thyme sprig and bay leaf. Simmer gently until the sauce reduces to about 350 ml and reaches a slightly syrupy consistency, about 12–15 minutes.

Remove thyme sprig and bay leaf. Taste and season with salt and pepper. Off the heat, whisk in the cold cubed extra butter to gloss and slightly thicken the jus. Keep warm and hold on a low heat, stirring occasionally.

Pat pigeon breasts dry with paper towels. Season both sides liberally with sea salt and freshly ground black pepper. Let rest at room temperature for 10 minutes.

Heat a heavy skillet (preferably cast iron) over medium-high heat with 1 tbsp neutral oil until shimmering. Place pigeon breasts skin-side down and press gently for even contact. Cook without moving until skin is deeply golden and crisp, about 3–5 minutes depending on size.

Flip the breasts, add 2 tbsp butter to the pan and baste repeatedly with the melted butter for 1–2 minutes for medium-rare (internal temperature about 58–60°C / 136–140°F). Adjust time slightly for desired doneness. Remove pigeons to a warm resting tray and loosely tent with foil for 5–6 minutes.

While the pigeon rests, reheat haggis briefly in the pan used for pigeon for 30–45 seconds to warm through and pick up any fond. Reheat pomme purée and braised turnips if needed.

To plate (per serving): spoon a generous quenelle or scoop of pomme purée onto the plate. Arrange 2 warmed haggis pieces beside or atop the purée. Slice pigeon breasts on the diagonal into 2–3 slices each and fan over the purée/haggis. Place 3–4 braised turnip pieces to one side.

Spoon the warm whisky & pearl onion jus around and partially over the pigeon and haggis (use as much as desired, about 40–60 ml per plate). Finish with a few pearl onions from the jus and scatter microgreens or chopped parsley for freshness.