Char Griddled Pigeon with Red Wine Reduction

Uncommonly Good Sorrel and Snails

Serves 2

  • 1/2 bottle of red wine
  • small bouquet garni
  • 2 tbsp olive oil
  • seasoning
  • 2 pigeon breasts
  • 1 tbsp redcurrant jelly
  • knob of butter
  1. Combine the first four ingredients to create a marinade
  2. Halve breasts to create thin escalopes and hammer flat.
  3. Steep pigeon in marinade for around eight hours.
  4. Remove meat from marinade and strain the liquid into a pan.
  5. Heat griddle whilst reducing marinade by three quarters.
  6. Sear pigeon for 30 seconds per side on griddle and serve.
  7. Whisk butter and redcurrant jelly into the reduction and drizzle over griddled pigeon.

Cook's tip: This dish comes into its own served on a bed of luxurious mash folded through with black pudding.

  • recipes Michael White
  • pictures David Merewether