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Wood Pigeon with Potato Salad

This delicious recipe placed third in a cooking competition organised by Eat Wild and Game & Wildlife Conservation Trust. Recipe supplied by Emmilia Musk.


PREP TIME- 20 mins

COOK TIME- 30 mins


1. Prepare the potatoes
Wash the potatoes, and dive them into rough 2cm square. Place on a tray and sprinkle with salt. This draws out the moisture when roasting and seasons the potato as it cooks.

2. Roast the potatoes
Roast the potatoes in the oven at 150°C for 30-45 minutes.

3. Prepare the pigeon
While the potatoes are in the oven, lightly season the pigeon crown with salt and crushed black pepper, then rub the meat with oil, inside and out.

4. Sear the pigeon
Use a roasting pan to sear the breasts of the crown for 2 minutes on each side, then move the pan to a hot oven for 7 minutes at 180°C. Give the pigeon the same amount of time to rest once it comes out of the oven.

5. Boil eggs
Soft boil the eggs for 4 minutes 30 seconds. Plunge them into ice cold water before peeling.

6. Make the sauce
Put the squid ink and white wine vinegar into a food blender. Add the 2 eggs and blend; it’ll start to look a bit like mayonnaise.
Add the truffle oil to the mixture, then the rapeseed oil. The sauce should be thick enough to hold its own shape when you lift it with a spoon. Set to one side.

7. Mix the salad
Shell the broad beans and add these into a mixing bowl with the fresh peas. If you’re using wood sorrel, pick out a few nice stems and add these too, then dress the salad with a little rapeseed oil and a touch of salt.

8. Season the pigeon
Remove the two breast fillets from the crown, which should now have had some time to rest. Season the underside of the breast with salt and black pepper.

9. Plate up
Trim the skin of the breasts and place on each plate.
Use a spoon to carefully serve the potatoes and salad around the pigeon, then add the watercress.

10. Garnish & server
To garnish, pour the truffle sauce into a nibbed bottle and dot it decoratively around the plate. If you haven’t got a nibbed bottle, just use a teaspoon.
For a decadent finish, grate fresh truffle over the top.


Serves 2

For the pigeon
1x crown of wood pigeon
5g Fresh truffle

For the salad
100g Purple potatoes
20g Fresh peas
20g Broad beams, frozen
1 bag baby potatoes
Freshly picked wood sorrel (optional)

For the sauce
20g Truffle oil
2x  Whole eggs
3g Squid ink
10ml White wine vinegar
Crushed black pepper
Rapeseed oil