PIGEON PIES WITH BRAMBLE GRAVY
These puff pastry parcels are packed with rare cooked game, Savoy cabbage and pancetta. Serve with a blackberry gravy
Provided by Barney Desmazery
Categories Main course
Time 55m
Number Of Ingredients 15
Steps:
- Bring a pan of water to the boil, cook the cabbage leaves for 1 min, then drain and place in cold water. Once cool, drain and pat dry with kitchen paper.
- Heat the oil and butter in a large frying pan. Sear the pigeon for about 30 secs on each side until browned, then transfer to a plate and set aside the pan as is. Heat oven to 220C/200C fan/gas 7.
- When the pigeon has rested, make 4 parcels by sandwiching 2 breasts together, wrapping them tightly in the cabbage leaves, then criss-crossing 2 slices of pancetta over the parcel to secure. Set aside.
- On a lightly floured surface, roll out the pastry until it's the thickness of a £1 coin. Cut out 4 x 12cm circles and place on a greased baking tray. Sit a cabbage parcel in the middle of each circle. Roll the pastry trimmings out again and cut out 4 more circles about 16cm in diameter. Brush the edges of the pastry on the tray with the beaten egg, then drape over the larger circles and pat them round to make a large 'ravioli', trying to expel any air. With a fork, push the sides together. Brush the pies generously with egg, poke a small airhole in the top of each, then sprinkle with salt flakes, if you like. Bake the pies for 20 mins until the pastry is dark golden. Remove and leave to rest for 10 mins.
- Meanwhile, make your gravy. Put the pan with the pigeon cooking juices back on the heat and sizzle the shallot until golden. Stir in the flour and cook for a few mins until sandy. Add the blackberries and cassis (if using), Port and wine, then bubble down. Add the stock and simmer for a few mins until you have a gravy. Set aside and reheat when the pies are ready. To serve, carefully carve each pie in half so you see the cross section of breast, and serve with a little of the sauce poured around.
Nutrition Facts : Calories 747 calories, Fat 44 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 2.4 milligram of sodium
ONE-PAN PIGEON BREAST WITH SPINACH & BACON
Indulge in this easy, one-pan pigeon dish for two. Serve with sourdough toast, spinach and bacon for a delicious meal. Impressive but simple, it takes just 20 minutes to make
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Starter, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat half the butter in a large frying pan, then fry the bacon for 5 mins until starting to crisp. Transfer to a plate using a slotted spoon. Fry the bread in any leftover bacon fat for 1 min on each side until crisp and golden, then transfer to a plate and set aside.
- Season the pigeon generously with salt and pepper, and heat the remaining butter in the pan until sizzling. Sear the pigeon for 2-3 mins on each side until golden, then transfer to a chopping board and leave to rest.
- Return the fried bacon to the pan and turn up the heat. Scatter over the mushrooms and fry for 3-4 mins until softened, then add the spinach, season and splash in the vinegar. Turn the heat up to high and stir-fry until the spinach is wilted. Divide the spinach mixture between the fried bread slices. Finely slice the pigeon breasts, arrange over the spinach and serve.
Nutrition Facts : Calories 553 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 2.8 milligram of sodium
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