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