Wood pigeon with cauliflower puree and game jus rec

Name: Wood pigeon with cauliflower puree and game jus recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 ml (3.5fl oz) veal stock; 0.25 cauliflower, diced; 1 tbsp raisins; 50 ml (1.8fl oz) brandy; 1 tsp mixed seeds; 0.2 radicchio (adjust amount to your liking); 1 garlic clove, finely diced; 1 tbsp butter; 1 dash milk; 1 garlic clove, crushed; 0.5 carrot; 0.5 onion; 0.5 stick of celery; 1 whole wood pigeon; 1 sprig thyme; 1 sprig rosemary; 1 garlic clove, crushed

Servings: persons

100 ml (3.5fl oz) veal stock
0.25 cauliflower, diced
1 tbsp raisins
50 ml (1.8fl oz) brandy
1 tsp mixed seeds
0.2 radicchio (adjust amount to your liking)
1 garlic clove, finely diced
1 tbsp butter
1 dash milk
1 garlic clove, crushed
0.5 carrot
0.5 onion
0.5 stick of celery
1 whole wood pigeon
1 sprig thyme
1 sprig rosemary
1 garlic clove, crushed

1
Remove the crown of the pigeon, and set aside.
2
Make the mirepoix by sauteeing the vegetables for around 3-4 minutes, until just coloured.
3
Roast the rest of the carcass with the mirepoix at 180 degrees for 15 minutes.
4
Deglaze the pan with some red wine and add the veal stock.
5
Gently simmer for 2 hours to reduce, making sure to skim as much of the scum off the top as possible.
6
This will give you a rich and shiny game jus.
7
To make the garnish, toast the seeds in a pan with a drop of oil and a pinch of salt.
8
Fry the cauliflower and the diced clove of garlic in a pan over a low heat.
9
Add a dash of milk and butter simmer for 5 mins then puree.
10
Add salt to taste.
11
Soak the raisins in brandy for 20 mins, then place on the heat with the brandy and a little extra water.
12
Simmer until soft then puree.
13
For the pigeon: pre-heat the oven to 180C.
14
Warm a frying pan over a medium heat.
15
Season the pigeon with salt and pepper and place skin side down in the pan.
16
Colour the skin, then turn over and put the pan in the oven for 5-7 minutes.
17
Remove the pan from the oven, add thyme, rosemary, a crushed garlic clove and butter to the pan and baste the pigeon.
18
Rest on a chopping board for 5 mins.
19
Keeping the pan the pigeon was in, fry off the radicchio; this will pick up all the lovely juices in the pan.
20
Remove the breasts from the crown, slice thinly and serve with the garnishes.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 100 ml (3.5fl oz) veal stock, 0.25 cauliflower, diced, 1 tbsp raisins, 50 ml (1.8fl oz) brandy, and more.

Yes, Wood pigeon with cauliflower puree and game jus recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wood pigeon with cauliflower puree and game jus recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions