Pigeon with Red Cabbage and Baby Vegetables
Rare Recipe from Mike Morgan, Llansantffraed Court Hotel near Brecon
Llansantffraed Court owner Mike Morgan is passionate about good food, and meals at his hotel are a treat. The daily changing menu offers a wide variety of dishes using the finest of fresh local produce, complimented by a wide selection of fine wines and warm yet unobtrusive service.
Pigeon with Red Cabbage and Baby Vegetables (serves 4)
INGREDIENTS - PIGEON
- 4 wood pigeon, on the crown but legs removed
- 6 cloves garlic
- 4 large new potatoes
INGREDIENTS - BRAISED CABBAGE
- 1 small red cabbage
- 1 onion
- 300 ml Red wine
- 100 ml Port
- 1 cinnamon stick
- 3 tablespoons Redcurrant jelly
- 100g Muscovado sugar
INGREDIENTS - BABY VEGETABLES
- 8 baby leeks
- 8 baby carrots
- 8 baby turnips
(or any baby vegetables you like)
- Game stock-reduced to a jus
- For the pigeon, fill the cavity in the crown with the garlic (crushed), thyme and a knob of butter, after rubbing the butter over the breast meat. Wrap in cling film and leave for 24 hours to allow the flavours to develop.
- For the potatoes, cut a slice from both sides of the largest face, to leave you with a round-ish flat slice of potato. In a small pan, spread butter thickly on the bottom, season well, then lay the potatoes. Half cover with water, then cook on a medium heat until the water has gone, and the butter has started to brown. Turn the potatoes over, add a little more water and cook for a further 5 minutes. Reserve until ready to use.
- Dice the onion, and sweat in a little oil to soften. Shred the cabbage and add to the onion. Cook until the cabbage starts to soften, then add the other ingredients. Cook, covered, for 45 minutes-1 hour. Strain the cabbage, then reduce the liquid by half, and put back into the cabbage. Keep warm until ready to use.
- Cook the baby vegetables by blanching in boiling water, then colouring in a pan with some butter.
- Season, and cook the pigeon in a pan, over a medium heat in a little oil and butter. 3 minutes on each breast, basting constantly, then 3 minutes on the ‘wishbone’, then 3 minutes on the back, in the oven at 170°C.
- Allow to rest for 5 minutes, and then remove from the bone. Your pigeons should be pink all the way through, but if you prefer it well done, add 5 minutes to the time in the oven.
- Assemble on the plate, using a ring to mould the cabbage, the vegetables on the potato fondant, and the two breasts on top. Drizzle a little jus and serve.