Hay Aged Anjou Pigeon Recipe
Scottish Girolles, Vadouvan, English Cherry and Sauerkraut
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Ingredients
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Pigeon Preparation
Girolles and Sauerkraut
Vadouvan Sauce
Cherry Garnish
Method
Pigeon Preparation
- 1
Prepare the Pigeon
Season the Anjou pigeons with salt and black pepper, ensuring they are evenly coated. Heat butter in a large skillet over medium heat.
- 2
Sear the Pigeon
Place the pigeons in the skillet and sear for about 4-5 minutes on each side until golden brown. Remove and set aside to rest.
Girolles and Sauerkraut
- 3
- 4
Vadouvan Sauce
- 5
Prepare the Sauce
In a separate saucepan, combine the vadouvan spice blend and coconut milk. Bring to a gentle simmer and stir well. Cook for 3-4 minutes until thickened slightly.
- 6
Finish the Sauce
Remove from heat and stir in the lemon juice. Set aside to cool slightly.
Cherry Garnish
- 7
Prepare Cherries
Toss the pitted English cherries with fresh mint leaves in a small bowl to combine.
Plating
- 8
Plate the Dish
On a serving plate, arrange a bed of the girolles and sauerkraut mixture. Slice the rested pigeon and place it on top. Drizzle with vadouvan sauce and garnish with the cherry-mint mixture.
