Pigeon:
The pigeon can be flame grilled (BBQ). In that case you should season the bird then add some oil and grill. Grill until well roasted, this should take about 8 minutes and leave to rest for about 10 minutes. Otherwise, you pan roast, seasoning the same but in a hot pan add the oil, then once colour is achieved add the butter and foam whilst basting the bird for around 6 minutes. The leave to rest.
Sauce:
In a pan add the demi-glace bring to a simmer then add the chicken stock, reduce for around 2 minutes then add the elderberries and a splash of the liquor and salt to taste. To make the sauce creamy and rich add the butter and stir in but do not boil.
Tromboncino:
This garnish is more like a refreshing salsa, it’s all raw. Dice the majority of the tromboncino and leave a little to slice for presentation. Dice some of the peeled granny smith apple, mix the two together then add the sherry vinegar and oil, add the salt to taste
Bone Marrow:
Roast the bones at 200C for around 15 minutes, allow to cool and scrape out the marrow, season with the salt, pepper and vinegar, then reheat just before serving.
Girolle Mushrooms:
First clean your mushroom by washing them. Then in a medium hot pan add the oil, then add the mushrooms. Toss the mushrooms a few times and add the butter. Then add the vinegar and season. Drain off the excess liquid and get ready to serve.
Plate Assembly:
Place the mushrooms on the plate, scatter around the tromboncino salsa. Carefully remove the pigeon breasts from the bird and reheat if needed.
Place them on the plate, quite central. Add the bone marrow on the pigeon and dress with the elderberry sauce. Finally garnish with some marigold and sliced pieces of tromboncino.
Pigeon:
The pigeon can be flame grilled (BBQ). In that case you should season the bird then add some oil and grill. Grill until well roasted, this should take about 8 minutes and leave to rest for about 10 minutes. Otherwise, you pan roast, seasoning the same but in a hot pan add the oil, then once colour is achieved add the butter and foam whilst basting the bird for around 6 minutes. The leave to rest.
Sauce:
In a pan add the demi-glace bring to a simmer then add the chicken stock, reduce for around 2 minutes then add the elderberries and a splash of the liquor and salt to taste. To make the sauce creamy and rich add the butter and stir in but do not boil.
Tromboncino:
This garnish is more like a refreshing salsa, it’s all raw. Dice the majority of the tromboncino and leave a little to slice for presentation. Dice some of the peeled granny smith apple, mix the two together then add the sherry vinegar and oil, add the salt to taste
Bone Marrow:
Roast the bones at 200C for around 15 minutes, allow to cool and scrape out the marrow, season with the salt, pepper and vinegar, then reheat just before serving.
Girolle Mushrooms:
First clean your mushroom by washing them. Then in a medium hot pan add the oil, then add the mushrooms. Toss the mushrooms a few times and add the butter. Then add the vinegar and season. Drain off the excess liquid and get ready to serve.
Plate Assembly:
Place the mushrooms on the plate, scatter around the tromboncino salsa. Carefully remove the pigeon breasts from the bird and reheat if needed.
Place them on the plate, quite central. Add the bone marrow on the pigeon and dress with the elderberry sauce. Finally garnish with some marigold and sliced pieces of tromboncino.
