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Blueberry glazed pigeon breast

Before you jump to Blueberry glazed pigeon breast recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Will Help You Stay Fit And Also Healthy.

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Now when it comes to the main food items that you have for dinner, you might want to be certain that you’re eating a good amount of fish, particularly salmon, and lean protein. The fantastic thing about salmon is that as well as other nutrients it is also loaded with Omega-3. Protein is essential for your diet, however you don’t have to eat huge amounts, as a 3 ounces is all you actually need. It’s also wise to trim off any fats that you find on the specific meats that you plan to eat.

By following a few of the suggestions above you will see that you’ll be living a healthier life. The pre packaged processed foods that you can discover in any store is also not good for you and instead you should be cooking fresh healthy foods.

We hope you got benefit from reading it, now let’s go back to blueberry glazed pigeon breast recipe. To make blueberry glazed pigeon breast you need 25 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Blueberry glazed pigeon breast:
  1. Take 2 whole pigeons
  2. Get for the glaze
  3. Take 200 g blueberries
  4. Use 3-10 tbsp dark brown sugar
  5. Use 1-3 tsp lemon juice
  6. Take 2 tbsp unsalted butter
  7. You need for the salad
  8. Get 1⁄2 bulb fennel
  9. Take 1 apple (Granny smith works really well)
  10. Use 1⁄2 pear
  11. Take 2 tsp finely chopped lemon rind
  12. Use 1-3 tsp lemon juice
  13. Get 1 tbsp fennel seeds
  14. Get for the jus
  15. Get 1 pigeon carcass
  16. Use Up to 4 bones from a chicken thigh (optional)
  17. Use 1 onion
  18. Take 3 carrots
  19. Use 1 celery stick
  20. Provide 1⁄2 bulb garlic
  21. Use 3 sprigs rosemary
  22. Provide 3 sprigs thyme
  23. Get 1 tbsp tomato purée
  24. Use 1 tbsp butter
  25. Use to taste Salt and pepper
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!

Pigeon breast meat is moist and succulent, delicious in a warm salad. This recipe makes an quick Roasted Pigeon (Squab) with Spicy Szechuan Style Honey Glaze. Resep Burung Dara Merpati A recipe for a huckleberry or blueberry barbecue sauce slathered on grilled doves, quail or squab. Made with yogurt to keep them light and fluffy. I've made so many variations of these scones over the years that I can't even remember which ones were first!

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