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Pigeon breast with red wine gravy, roast leeks and wild mushrooms

A home-style Pigeon breast with red wine gravy, roast leeks and wild mushrooms made with Cold Pressed Rapeseed Oil, Sugar, and Butter. Keep it handy for the next time you cook it.

Ingredients

• 4 tbsp
• 2 tbsp
• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

   Pigeon breast with red wine gravy, roast leeks and wild mushrooms

2. 2

   Combine the garlic, thyme, black peppercorns and rapeseed oil in a small bowl.

3. 3

   To make the gravy, combine the sugar and a few drops of water in a smallish, very clean saucepan and place over a high heat to caramelise.

4. 4

   Once the sugar melts and has gone a dark golden brown, pour in the red wine.

5. 5

   Add the thyme and the juniper berries.

6. 6

   Cook the sauce until it is reduced by two thirds - this will take about 12-15 minutes.

7. 7

   Season to taste, strain and keep warm.

8. 8

   Place the leeks in a saucepan of boiling, salted water and blanch for 10 seconds.

9. 9

   With a pair of tongs, remove the leeks from the boiling water and plunge into a bowl of ice-cold water.

10. 10

    When they have cooled, drain the leeks well.

11. 11

    Place the leeks in an ovenproof saucepan or baking sheet with a knob of butter.

12. 12

    Transfer to the hot oven and cook until tender - this should take about 10-15 minutes.

13. 13

    Heat a griddle pan until hot.

14. 14

    Season the pigeon breasts with salt and freshly ground pepper and place on the hot griddle pan.

15. 15

    Cook for just a few minutes on each side until cooked to your liking, then remove from the heat and set aside in a warm place for at least five minutes.

16. 16

    For the mushrooms, heat a small frying pan.

17. 17

    When hot, add the rapeseed oil and fry the garlic until golden brown.

18. 18

    Add the sliced mushrooms and cook until softened.

19. 19

    Serve the pigeon with the leeks, mushrooms, and a drizzle of the red wine gravy.