Fry the pigeon in oil until browned all over, season then remove onto a plate, put the pine, florets and beetroot into the pan then nestle the pigeon on top and roast for 8 to 10 minutes.
Remove the contents of the pan and allow the pigeon to rest. Cook the cauliflower gently, covered in milk, until soft –blitz in a liquidiser until smooth, season and add a knob of butter.
Pour into a clean pan and gently warm through. Put the veal jus into the pigeon roasting pan, bring to the boil, strain,then reduce by half.
Season then finish with butterand add the beet tops. To serve your Wood Pigeon with Pine, Cauliflower Puree and Roasted Beets remove the breasts from the pigeons and brush with maple syrup.
Place on the plate with the cauliflower puree, the roasted florets and beetroot then spoon over the sauce.
Fry the pigeon in oil until browned all over, season then remove onto a plate, put the pine, florets and beetroot into the pan then nestle the pigeon on top and roast for 8 to 10 minutes.
Remove the contents of the pan and allow the pigeon to rest. Cook the cauliflower gently, covered in milk, until soft –blitz in a liquidiser until smooth, season and add a knob of butter.
Pour into a clean pan and gently warm through. Put the veal jus into the pigeon roasting pan, bring to the boil, strain,then reduce by half.
Season then finish with butterand add the beet tops. To serve your Wood Pigeon with Pine, Cauliflower Puree and Roasted Beets remove the breasts from the pigeons and brush with maple syrup.
Place on the plate with the cauliflower puree, the roasted florets and beetroot then spoon over the sauce.
