Pigeon Recipes Jamie Oliver Food

SPAGHETTI WITH WOOD PIGEON RAGù

Steps:

• Using a sharp carving knife, quarter the pigeons.
• Heat the olive oil in a large pan, add the pigeon and cook until browned and sealed, turning occasionally.
• Meanwhile, peel and finely chop the onion and carrots, then slice the chilli lengthways, keeping it intact at the base.
• Pour the wine into the pan and cook until the liquid has evaporated, then add the onion, carrot and chilli, and sweat together with the pigeon.
• Tip in the tomatoes and 2 tins' worth of water. Roughly chop and add the basil leaves and stalks. Bring to the boil, breaking up the tomatoes with the back of a spoon.
• Reduce the heat, cover with the lid askew and cook for 2 to 3 hours on a very low heat. Check from time to time - if the meat is sticking to the pan, add another tin or so of water.
• Cook the spaghetti according to the packet until it's al dente, then drain and mix with some of the sauce. Transfer onto a large serving dish and serve with the rest of the sauce.

FLYING STEAK SANDWICH

Steps:

• Pigeon gets a bad rap, but good wild country birds (not the mangy kind you see wandering around cities!) produce one of the most delicious and underrated meats in the world (as long as it's cooked medium rare). In the past, I've seared pigeon breast, put it inside some lovely bread and had people tell me it's the best steak sandwich they've ever had! So here's how it's done ... This makes a brilliant casual lunch, dinner or snack with a nice salad.
• Turn the oven to 180°C/350°F/gas 4. Put the onions into a large pan on a medium low heat and add a lug of olive oil, a pinch of sea salt and white pepper, the sugar and the thyme leaves. Put the lid on and cook for 30 minutes, stirring occasionally. After this time, remove the lid, turn the heat up to high and give the onions a good stir, then add the vinegar and stir again. Leave the lid off and continue to cook down until the onions are really sticky and slightly golden. Keep your eye on them.
• Put the ciabatta into the hot oven. Heat a large non-stick pan on a high heat. Finely chop the rosemary leaves and put them into a mixing bowl. Add the pigeon breasts, drizzle over some olive oil, season with salt and pepper and grate over a few scrapings of nutmeg. Toss the pigeon until coated. Once the pan is really hot, add a lug of olive oil and the bay leaves and put in the breasts, skin side down so they crisp up nicely. Cook for around 2½ minutes on the skin side and 1 minute on the other side for tender and blushing medium- rare meat, which trust me is what you want - anything over that and it will be tough and boring. As you remove the pan from the heat, shake in a few good drizzles of Worcestershire sauce, then toss the meat in the juices. Move to a board and slice thinly at an angle.
• Get the warm bread out of the oven, open it out with a serrated knife, put it on a nice board and spread as much mustard as you dare on one side (be confident - you can spread a little butter on if you want, but I don't because the meat juices are enough). Put big pinches of watercress and those sticky onions down one side. Arrange the slices of pigeon around the sandwich, then dollop small amounts of cottage cheese in and around the meat. Push the top of the sandwich down and hold it for a couple of seconds so it sucks up all those juices. You can stab a knife through the sandwich to hold it together when you take it to the table. Serve next to a pint of good British ale.

MEDIEVAL PIGEON PIE

Steps:

• Cut the pigeon breasts into small pieces. Finely dice the onion, celery, leek and carrot.
• Heat one tablespoon of olive oil in a frying pan over a moderate heat and fry the pigeon, chicken livers and pancetta in olive oil until lightly browned. Put into a pie dish.
• Add a further tablespoon of the oil to the frying pan and fry the onion, celery, leek and carrot until golden, and then add this to the pie dish.
• Fry the button mushrooms and shallots in the remaining oil and add to the pie dish.
• Spoon tomato paste into the pan and cook for 1 minute. Deglaze the pan with the stock. Add the peppercorns, rosemary, sage and thyme to the stock, and bring to the boil.
• Set the oven to 375°F Pour the stock over the meat in the pie dish.
• Roll the pastry out to cover the pie and bake for 45 minutes. Serve immediately.