Friday , November 27 2020
pigeon_salad

Warm pigeon summer salad, squirrel bon bon

Michael Chamberlain

By Michael Chamberlain, The Victoria, Holkham

INGREDIENTS

4 pigeon crowns
2  squirrel  cleaned
6 garlic cloves
4 carrots
8  juniper berries
1 red  and 1 white onion
250g of sprouting broccoli
2  green apples
500g of spinach

4 sprigs thyme
4 sprigs rosemary
250g of bread crumbs
50g of flour
2 eggs
¼ cup of milk
Salt and pepper
Water
100ml of rapeseed oil

METHOD
For the squirrel:
1. Place the cleaned squirrels in to a pan with 3 cloves of garlic, 4 juniper berries, crushed,  1 carrot, roughly chopped, ¼ white and ¼ red onion, 2 sprigs thyme and rosemary.
2. Cover with water and braise slowly for approximately 2.5-3 hours or until tender.
3. Remove from pan and remove all meat from bones. Put to one side. Remove the vegetables and chop finely.
4. Reduce the liquid until it becomes a syrup then mix it all together and season.
5. Roll into 25g balls and refrigerate.
6. Once cool and set, roll in the flour, egg and milk, then mixed with the bread crumbs.
7.Deep fry until golden.

For the salad:
1. Finely dice the carrots and remaining onions. Roughly chop the broccoli in a medium heat pan.
2. In a hot pan add a little oil and then the vegetables and sweat for approximately 3 minutes.
3. Then add the spinach and mix until it starts to wilt.
4. Season to taste.

For the pigeon:
1. In a medium hot pan add a little oil. Season the pigeon crowns and put breast side down first.
2. Add the rosemary, thyme, garlic and juniper berries. Colour well, turn over and place in oven for 8 minutes – longer if you like your meat less pink.
3. Remove from the pan and rest for 5-8 minutes.
4. Remove breasts and assemble the dish.

See Michael at the East Anglian Game and Country Fair
Cookery Theatre on Sunday April 28 at 1:30pm

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