Roasted Pigeon in Game Sauce | SALMI DE PIGEON

Directions

• Roasted Pigeon in Game Sauce
• Remove the wings of the pigeons at the first joint and remove the neck. Make two cuts, either side of the wishbone, and use them to reach the top of the bone to snap it off and pry it out. Remove the guts and set aside the liver and the heart.
• Season the pigeons inside and out with salt and pepper. Use some twine to truss the birds.
• Brown the pigeons all over in some oil or duck/goose fat. Once browned underneath and on the sides, finish them upside down to get the very top of the breast.
• Roast the pigeons in the oven for about 10 minutes or until cooked a little more than ¾ of the way through.
• Cut the mushrooms into quarters (four thick slices) and fry them with lardons of the pork belly in some butter or duck/goose fat, seasoning with salt and pepper. Once nicely reduced remove and keep warm.
• Prepare the croutons by cutting out rounds from the bread and frying them in butter/oil/fat until golden brown.
• Once the pigeons are out of the oven, allow to rest for around 10 minutes. Remove the string and carve the pigeon, removing the legs then the breasts with the wings attached.
• Arrange the pigeon pieces in a sauté pan with the cooked mushrooms. In a separate saucepan, flame the brandy and then use it to baste the mushrooms and pigeon. Cover and keep warm.
• Finely chop up the carcasses, liver, and heart, frying them in the juices left in the roasting pan. Chop the onion and carrot into small pieces. Once the trimmings have taken on some color, add the carrot, onion, and herbs.
• Cook until everything starts to color and then strain off the fat. Flambé the solids with a splash of brandy. Add in the wine and reduce by half.
• Once reduced, pour over the stock and let it simmer for around 20 minutes. Strain the solids, pressing down on them to release all the flavor.
• Bring the liquid back to a simmer over a gentle heat and reduce for around 15 minutes, skimming off any impurities. To thicken the sauce, make a mixture of equal parts butter and flour then whisk it into the sauce, using only enough to slightly thicken it, and simmer for a minute or two.
• Pour the sauce over the pigeon, mushrooms, and lardons in the sauté pan and very gently reheat over a low heat for around 5-6 minutes, ensuring not to let it boil.
• Preheat the plates and serve the pieces of pigeon stacked on top of a crouton, pouring the sauce with garnishes over everything.