Photo of
November 13, 2015

rsz_wood_pigeon_printingpress

Colin Fleming, Head Chef at Edinburgh’s Printing Press Bar and Kitchen, showed us how to make this popular pigeon dish. Watch Colin cook the recipe in the video below and we’ve put the recipe below for those who want to try at home.

Roast wood pigeon with heritage beetroot and hazelnut crowdie

Serves 1

Ingredients

1 Wood pigeon

Thyme

Clove of garlic

Butter

30g Heritage beetroot roasted, peeled and diced into 1cm cube

10g Candy beetroot peeled and sliced on mandolin and pickled

15g Crowdie cheese softened with double cream

5g Roasted hazelnuts (skin removed)

10g Shallots sliced

20ml Ruby port

1 tbls Sherry vinegar

50ml Dark chicken stock

15g Ruby chard

5g Frisée lettuce

Salt and pepper

Method

First, make pigeon dressing by roasting the pigeon legs until golden brown

Sweat down the shallots until nutty brown and de-glaze with sherry vinegar

Add pigeon legs, port and reduce until the liquid has evaporated

Next, add chicken stock and reduce again until you have the consistency of a sauce

Finish with some of the pan juices from the pigeon and strain

Seal pigeon crown in hot pan until golden and add butter, thyme and garlic

Baste the pigeon and roast in the oven at 200 degree C for 4-5 minutes then leave to rest in a warm place

Next, grate half of the hazelnuts into crowdie cheese mix and place in a piping bag

To serve, pipe crowdie mix around the plate, before scattering with beetroot

Carve pigeon breast from bone, slice and place on beetroot. Dress with leaves, pigeon dressing and chopped and grated hazelnuts