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🍽️ Pigeon with pepper sauce and black salsify vegetables

820 kcal · 30 min · 4 portions

Ingrédients

• 2 pigeons (kitchen-ready, á approx. 400 g)
• salt
• pepper (from the mill)
• olive oil (for frying)
• 1 tbsp tomato paste
• 400 ml port wine
• 200 g meat stock
• 0.5 tsp ground pepper
• 250 g black salsify
• 2 tbsp butter
• 100 g small Romanesco broccoli

Préparation

1. 1. Wash the pigeons thoroughly.
2. 2. Dry them with a kitchen towel.
3. 3. Separate the legs from the bodies.
4. 4. Remove the breast fillets from the bone.
5. 5. Season the meat with salt and pepper.
6. 6. Heat oil in a large pan.
7. 7. Fry the meat well on all sides.
8. 8. Take the meat out of the pan.
9. 9. Let it rest briefly.
10. 10. Stir the tomato paste into the pan drippings.
11. 11. Deglaze everything with port wine.
12. 12. Add the stock.
13. 13. Add the pepper.
14. 14. Reduce the sauce to one quarter.
15. 15. Taste the sauce with salt.
16. 16. Peel the black salsify completely.
17. 17. Wash the peeled roots.
18. 18. Cut them into thin strips with a vegetable peeler.
19. 19. Melt butter in a hot pan.
20. 20. Sweat the black salsify until golden yellow.
21. 21. Bring salted water to a boil.
22. 22. Blanch the Romanesco briefly in it.
23. 23. Drain the Romanesco.
24. 24. Let it drain.
25. 25. Halve the pigeon breasts.
26. 26. Arrange the breasts and legs on plates.
27. 27. Pour the sauce over them.
28. 28. Add the vegetables.
29. 29. Optionally serve with mashed potatoes.

Nutrition par portion

• kcal: 820
• Protein: 52 g · Fett/Fat: 48 g · Carbs: 18 g