📝 About This Recipe
A cornerstone of French haute cuisine, the Salmis is a sophisticated technique where game birds are partially roasted, then finished in a rich, velvety sauce made from their own essence. This dish celebrates the deep, earthy flavors of wood pigeon, elevated by a luxurious reduction of Bordeaux wine and aromatic mirepoix. It is a masterful preparation that transforms wild game into an elegant, silky masterpiece perfect for a cold autumn evening.
🥗 Ingredients
The Birds
- 4 whole Wood Pigeons (plucked, cleaned, and hearts/livers reserved)
- 50 grams Unsalted Butter (softened)
- 4 sprigs Thyme (fresh)
The Salmis Sauce
- 3 pieces Shallots (finely minced)
- 1 small Carrot (finely diced)
- 300 ml Dry Red Wine (preferably a bold Bordeaux or Burgundy)
- 500 ml Game or Beef Stock (high quality, unsalted)
- 2 tablespoons Cognac (for deglazing)
- 6 pieces Black Peppercorns (crushed)
- 30 grams Cold Butter (cubed for finishing the sauce)
For the Croûtes and Garnish
- 4 slices White Bread (cut into triangles or circles)
- 1 teaspoon Truffle Oil or Paste (optional)
- 200 grams Wild Mushrooms (chanterelles or porcini, cleaned)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
-
1
Preheat your oven to 220°C (425°F). Pat the pigeons dry with paper towels and season generously with salt and pepper inside and out.
-
2
Smear the pigeon breasts with softened butter. Place them in a roasting pan with the thyme sprigs and roast for 12-15 minutes. The goal is to keep them rare at this stage.
-
3
Remove the pigeons from the oven and let them rest for 10 minutes. Once cool enough to handle, carefully remove the legs and breasts from the carcass.
-
4
Using kitchen shears or a heavy knife, chop the remaining carcasses and bones into small pieces. These are the foundation of your sauce.
-
5
In a heavy-bottomed saucepan, sauté the chopped carcasses in a little butter over medium-high heat until deeply browned and fragrant.
-
6
Add the minced shallots and carrots to the bones. Cook for 5 minutes until the vegetables have softened and caramelized.
-
7
Deglaze the pan with Cognac, flaming it carefully with a long match. Once the flames subside, pour in the red wine and bring to a simmer.
-
8
Reduce the wine by half, then add the stock and crushed peppercorns. Simmer gently for 30 minutes to extract all the flavor from the bones.
-
9
While the sauce simmers, sauté the wild mushrooms in a separate pan with butter and parsley until golden. Set aside.
-
10
Strain the sauce through a fine-mesh sieve (chinois) into a clean pan, pressing hard on the solids to extract every drop of liquid. Discard the bones.
-
11
Return the strained sauce to a simmer and reduce until it coats the back of a spoon. Whisk in the cold butter cubes one by one for a glossy finish.
-
12
Place the reserved pigeon breasts and legs into the warm sauce. Heat very gently over low heat for 5-8 minutes—do not boil, or the meat will toughen.
-
13
Fry the bread slices in butter until golden and crisp. Spread with a little truffle paste or the sautéed pigeon livers if you prefer a traditional 'farce'.
-
14
Arrange the pigeon pieces on the warm croûtes, spoon the rich sauce generously over the top, and garnish with the sautéed mushrooms.
💡 Chef's Tips
Always rest the birds after the initial roast; this ensures the juices stay in the meat when you carve them. If the sauce is too thin, continue reducing it before adding the meat; never use cornstarch as it ruins the clarity of a traditional Salmis. For an extra rich finish, you can blend the reserved pigeon livers into a paste and whisk them into the sauce at the very end. Wild wood pigeon can be quite lean, so ensure you don't overcook the breasts beyond medium-rare. If you can't find wood pigeon, squab is an excellent substitute, though it is slightly less gamey.
🍽️ Serving Suggestions
Pair with a robust Red Burgundy or a mature Rioja to complement the gamey notes. Serve alongside a creamy parsnip purée or buttery mashed potatoes to soak up the exquisite sauce. A side of honey-glazed carrots or braised red cabbage provides a lovely sweetness to balance the savory depth. For a truly classic touch, serve with a glass of chilled Port as a digestif after the meal.