Pigeon | Recipe by sousvidetools.com
- 4 Pigeon breasts — fillet removed
- Salt to taste
- 4 Pancetta rashers
- 1 Thyme sprig
- 1 Punnet blackberries
- 250ml Sloe gin
- 250ml Red wine
- 10g Sugar
Pigeon is often overcooked, resulting in dry meat, but we’re going to change that here. The resulting flavour and tenderness is enhanced with the sweet blackberries and salty pancetta.
- Pre-heat your water bath to 55°C.
- Ask your butcher to remove the pigeon breasts from the carcass, or if you are confident then do this yourself.
- Place the pigeon breasts and one pancetta rasher into a pouch and vac-seal.
- In a hot pan add the sloe gin, red wine and sugar. When it reaches a boil burn the alcohol off with a naked flame.
- Reduce the liquid to a syrup and allow to cool to room temperature.
- Place the blackberries in a pouch, along with the thyme, add the syrup and vac-seal. If you have an external vacuum sealer either vacuum seal using a zip lock bag instead or freeze the syrup in an ice cube tray and add to the bag before vacuum sealing with your external sealer.
- Put both pouches into your water bath for 15 minutes.
- Keep checking the water bath to make sure the water is covering the pouches.
- Remove the pigeon from the pouch and pat dry with kitchen towel.
- Colour the pigeon, skin side down in a hot pan until crispy, season and remove from the pan allowing it to rest.
- Grill the remaining pancetta until nice and crispy.
- Drain off blackberries and plate up.
Chef’s Tip –
Try pheasant instead of pigeon, set the sloe gin liquid with gelatine at a ratio of 100ml liquid to 1 leaf to make a jelly.