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Blueberry glazed pigeon breast
Blueberry glazed pigeon breast

Before you jump to Blueberry glazed pigeon breast recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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If you want to see results, it is definitely not essential to drastically alter your eating habits. If you want to commit to a wholesale change, that is OK but the main thing at first is to try to ensure that you are making more healthy eating choices. In time, you will likely find that you will eat more and more healthy food as your taste buds get used to the change. As you stick to your habit of eating healthier foods, you will find that you no longer want to eat the old diet.

Thus, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to blueberry glazed pigeon breast recipe. To cook blueberry glazed pigeon breast you only need 25 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Blueberry glazed pigeon breast:
  1. Get 2 whole pigeons
  2. Provide for the glaze
  3. Take 200 g blueberries
  4. Use 3-10 tbsp dark brown sugar
  5. Prepare 1-3 tsp lemon juice
  6. Use 2 tbsp unsalted butter
  7. Provide for the salad
  8. Get 1/2 bulb fennel
  9. Prepare 1 apple (Granny smith works really well)
  10. Provide 1/2 pear
  11. Take 2 tsp finely chopped lemon rind
  12. Take 1-3 tsp lemon juice
  13. Use 1 tbsp fennel seeds
  14. Prepare for the jus
  15. Get 1 pigeon carcass
  16. Take Up to 4 bones from a chicken thigh (optional)
  17. Provide 1 onion
  18. Use 3 carrots
  19. Prepare 1 celery stick
  20. You need 1/2 bulb garlic
  21. Prepare 3 sprigs rosemary
  22. Get 3 sprigs thyme
  23. Prepare 1 tbsp tomato purée
  24. Prepare 1 tbsp butter
  25. Get to taste Salt and pepper
Steps to make Blueberry glazed pigeon breast:
  1. First, debreast the pigeon by pushing a knife against the backbone of the pigeon and cutting down until the breast comes free.
  2. Put the carcass, chicken thighs, onion, celery, carrots and garlic on a baking tray, coat it all in tomato purée and roast at 180C until browned.
  3. Once the bones are roasted nicely, put them in a pan with the rosemary anf thyme and cover wity water. Simmer for 2 - 4 hours, skimming off impurities and fat every 20 - 30 minutes.
  4. Strain the stock through a sieve with a muslin cloth and return to the heat, reduce until the stock resembles a honey consistency, add the butter and stir in quickly to give a nice, rich shine and season to taste.
  5. To make the glaze, put the blueberries in a pan and cover with water, boil and crush with a wooden spoon. Strain through a sieve once the water has taken on a deep colour and return the juices to a medium heat. Season with dark brown sugar and lemon juice to get a strong blueberry flavour with a nice amount of sweetness (the salad compliments the sweet blueberry glaze).
  6. Reduce the glaze until it has a thick, syrup like consistency and mix in the butter, enriching the glaze and giving a wonderful shine.
  7. Peel the apple (save the peelings for something else) and Rome the green frill from the top of the fennel (save the frill for a garnish). Julienne the apple, fennel and pear. Toss together with the finely chopped lemon rind, lemon juice and fennel seeds.
  8. Heat up a frying pan until it's smoking, add a tsp of butter and roll it around the pan. Place the pigeon breast in the pan, skin side down and cook for 1 - 2 minutes until a crust has forned. Flip over and cook until the side is browned.
  9. The pigeon can be served rare as it's a red meat, I cook to medium rare. As the breasts rest, coat them in the blueberry glaze and leave for a further 5 minutes.
  10. Place a nice mound of the salad off-centre on the plate, slice the pigeon and put it on top with the fennel frill on top to garnish and drizzle the jus in a decirative swoosh. Zest a lemon over the whole dish and place some halved blueberries as you find attractive.
  11. Serve up and enjoy!

Pigeon breast meat is moist and succulent, delicious in a warm salad. This recipe makes an quick Roasted Pigeon (Squab) with Spicy Szechuan Style Honey Glaze. Resep Burung Dara Merpati A recipe for a huckleberry or blueberry barbecue sauce slathered on grilled doves, quail or squab. Made with yogurt to keep them light and fluffy. I've made so many variations of these scones over the years that I can't even remember which ones were first!

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