📝 About This Recipe
This dish celebrates the rustic, gamey elegance of British woodland fare, featuring wild wood pigeon breast seared to a perfect medium-rare over an open flame. The deep, iron-rich flavor of the bird is beautifully balanced by a tangy, sweet blackberry gastrique and the earthy aroma of fresh thyme. It is a sophisticated yet primal plate that captures the essence of the autumn harvest in every smoky bite.
🥗 Ingredients
The Pigeon
- 4 whole birds Wood Pigeon (cleaned, oven-ready, breasts removed and legs kept for another use if desired)
- 2 tablespoons Olive Oil (extra virgin)
- 1 teaspoon Sea Salt (flaky variety)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 4 sprigs Fresh Thyme (leaves picked and chopped)
- 2 cloves Garlic (crushed)
Blackberry Gastrique
- 150 grams Fresh Blackberries (wild if available)
- 1 Shallot (finely minced)
- 100 ml Red Wine Vinegar (high quality)
- 50 grams Caster Sugar
- 200 ml Beef or Game Stock (rich and reduced)
- 25 grams Unsalted Butter (chilled and cubed)
For Serving
- 1 bunch Watercress (for a peppery garnish)
- 20 grams Hazelnuts (toasted and crushed)
👨🍳 Instructions
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1
Prepare the pigeon: If using whole birds, carefully remove the breasts using a sharp boning knife, keeping the skin intact. Pat the meat dry with paper towels.
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2
In a small bowl, whisk together the olive oil, chopped thyme, crushed garlic, and black pepper. Rub this marinade over the pigeon breasts and let them sit at room temperature for 20 minutes.
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3
Prepare the gastrique: In a small saucepan over medium heat, melt the caster sugar until it turns into a light golden-brown caramel. Do not stir, just swirl the pan.
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4
Deglaze the caramel with the red wine vinegar. Be careful, as it will steam and sputter. Stir until the caramel has redissolved into the vinegar.
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5
Add the minced shallots and half of the blackberries. Simmer for 5 minutes until the berries burst and the liquid reduces by half.
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6
Pour in the stock and continue to simmer until the sauce is thick enough to coat the back of a spoon. Strain through a fine-mesh sieve into a clean pan, discarding the solids.
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7
Preheat your grill or cast-iron griddle pan to high heat. You want it smoking hot to achieve a good sear without overcooking the center.
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8
Season the pigeon breasts generously with sea salt just before they hit the grill.
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9
Place the pigeon breasts skin-side down on the grill. Sear for 2-3 minutes until the skin is crispy and charred.
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10
Flip the breasts and cook for another 1-2 minutes. Pigeon is best served pink (medium-rare); it becomes tough and metallic if overcooked.
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11
Remove the meat from the grill and let it rest on a warm plate for at least 5 minutes. This is crucial for a juicy result.
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12
While the meat rests, bring the strained sauce back to a gentle simmer. Whisk in the cold cubed butter one piece at a time to give the sauce a glossy finish. Stir in the remaining fresh blackberries.
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13
Slice the pigeon breasts on a slight bias and arrange them over a bed of fresh watercress.
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14
Spoon the blackberry gastrique over the meat and garnish with toasted hazelnuts for crunch.
💡 Chef's Tips
Pigeon is very lean, so never cook it past medium-rare or it will taste like liver. Always rest your meat for half the time it was cooked to ensure the juices redistribute. If you don't have an outdoor grill, a cast-iron skillet is the best indoor substitute for achieving a deep char. Check your pigeon for small pieces of lead shot, as these are wild-caught birds. If blackberries aren't in season, cherries or raspberries make an excellent substitute for the gastrique.
🍽️ Serving Suggestions
Pair with a robust Pinot Noir or a light-bodied Syrah to complement the gamey notes. Serve alongside creamy polenta or a buttery parsnip purée to soak up the sauce. Honey-glazed heritage carrots add a lovely sweetness that balances the tart gastrique. A side of sautéed wild mushrooms (like Girolles) enhances the woodland theme. Enjoy with a thick slice of toasted sourdough to clean the plate.