Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, blueberry glazed pigeon breast. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Blueberry glazed pigeon breast is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Blueberry glazed pigeon breast is something which I’ve loved my entire life.

Place three pigeon breasts on top of each pile of spring onions/peas and pour the remaining sauce over. Fresh blueberry biscuits recipe with sugar glaze ! I'll show you how easy it is to make these delicious biscuits filled with blueberry goodness !

To get started with this particular recipe, we have to prepare a few ingredients. You can cook blueberry glazed pigeon breast using 25 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Blueberry glazed pigeon breast:

1. Get whole pigeons
2. Prepare for the glaze
3. Take blueberries
4. Make ready dark brown sugar
5. Take lemon juice
6. Get unsalted butter
7. Take for the salad
8. Get bulb fennel
9. Take apple (Granny smith works really well)
10. Take pear
11. Get finely chopped lemon rind
12. Get lemon juice
13. Make ready fennel seeds
14. Get for the jus
15. Make ready pigeon carcass
16. Make ready Up to 4 bones from a chicken thigh (optional)
17. Take onion
18. Prepare carrots
19. Take celery stick
20. Get bulb garlic
21. Make ready rosemary
22. Get thyme
23. Make ready tomato purée
24. Get butter
25. Get Salt and pepper

Morellos are sour cherries, a bit too tart to eat raw but excellent in cooked dishes. Blueberry jus, beetroot purée and quirky potato crisps finish this wood pigeon recipe beautifully. Download Pigeon breast stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Pigeon breast stock photos and royalty-free images.

Steps to make Blueberry glazed pigeon breast:

1. First, debreast the pigeon by pushing a knife against the backbone of the pigeon and cutting down until the breast comes free.
2. Put the carcass, chicken thighs, onion, celery, carrots and garlic on a baking tray, coat it all in tomato purée and roast at 180C until browned.
3. Once the bones are roasted nicely, put them in a pan with the rosemary anf thyme and cover wity water. Simmer for 2 - 4 hours, skimming off impurities and fat every 20 - 30 minutes.
4. Strain the stock through a sieve with a muslin cloth and return to the heat, reduce until the stock resembles a honey consistency, add the butter and stir in quickly to give a nice, rich shine and season to taste.
5. To make the glaze, put the blueberries in a pan and cover with water, boil and crush with a wooden spoon. Strain through a sieve once the water has taken on a deep colour and return the juices to a medium heat. Season with dark brown sugar and lemon juice to get a strong blueberry flavour with a nice amount of sweetness (the salad compliments the sweet blueberry glaze).
6. Reduce the glaze until it has a thick, syrup like consistency and mix in the butter, enriching the glaze and giving a wonderful shine.
7. Peel the apple (save the peelings for something else) and Rome the green frill from the top of the fennel (save the frill for a garnish). Julienne the apple, fennel and pear. Toss together with the finely chopped lemon rind, lemon juice and fennel seeds.
8. Heat up a frying pan until it's smoking, add a tsp of butter and roll it around the pan. Place the pigeon breast in the pan, skin side down and cook for 1 - 2 minutes until a crust has forned. Flip over and cook until the side is browned.
9. The pigeon can be served rare as it's a red meat, I cook to medium rare. As the breasts rest, coat them in the blueberry glaze and leave for a further 5 minutes.
10. Place a nice mound of the salad off-centre on the plate, slice the pigeon and put it on top with the fennel frill on top to garnish and drizzle the jus in a decirative swoosh. Zest a lemon over the whole dish and place some halved blueberries as you find attractive.
11. Serve up and enjoy!

Seared pigeon is transferred to a heated plate. The chopped potatoes should be added to a deep pot of cold, salted water. Pigeon breast fillets are carefully sat on top of mash. Coriander/cilantro is scattered as a final garnish for service. Baked salmon coated in a flavorful sauce of blueberries, balsamic vinegar, sugar, thyme, and lemon.

So that is going to wrap this up with this exceptional food blueberry glazed pigeon breast recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!