Wood Pigeon with Purple Potato Salad

Recipe by Eat Wild

Humble wood pigeon really comes into its own as part of this sumptuous dinner with earthy truffle – and it looks like it’s come straight out of a restaurant

Looking for something luxurious? Try this Wood Pigeon dish. If you can’t track down purple potatoes, just swap for white spuds; they’ll taste just as good. Equally if you can’t find any truffle, just leave out.

Prep Time 20 mins
Cooking Time 30 mins

Serves 2

The best type of potato for this recipe is a Salad
variety such as Blue Annelise

Recipe contains: Egg

Ingredients

1 Crown of wood pigeon
5g Fresh truffle
100g Waxy Purple potatoes
20g Fresh Peas
20g Broad Beans, frozen or tinned
1 bag Baby watercress
Freshly picked wood sorrel (optional)
20g Truffle oil
2 eggs
3g Squid ink or fish sauce
10ml White wine vinegar
salt and crushed black pepper
Rapeseed oil

Nutritional information not available. Find out more.

Method:

1. Wash the potatoes, and dive them into rough 2cm square. Place on a tray and sprinkle with salt. This draws out the moisture when roasting and seasons the potato as it cooks. Roast the potatoes in the oven at 150°C for 30-45 minutes.
2. While the potatoes are in the oven, lightly season the pigeon crown with salt and crushed black pepper, then rub the meat with oil, inside and out.
3. Use a roasting pan to sear the breasts of the crown for 2 minutes on each side, then move the pan to a hot oven for 7 minutes at 180°C. Give the pigeon the same amount of time to rest once it comes out of the oven.
4. Soft boil the eggs for 4 minutes 30 seconds. Plunge them into ice cold water before peeling.
5. Put the squid ink / fish sauce and white wine vinegar into a food blender. Add the 2 eggs and blend; it’ll start to look a bit like mayonnaise.
6. Add the truffle oil to the mixture, then the rapeseed oil. The sauce should be thick enough to hold its own shape when you lift it with a spoon. Set to one side.
7. Shell the broad beans and add these into a mixing bowl with the fresh peas. If you’re using wood sorrel, pick out a few nice stems and add these too, then dress the salad with a little rapeseed oil and a touch of salt.
8. Remove the two breast fillets from the crown, which should now have had some time to rest. Season the underside of the breast with salt and black pepper.
9. Trim the skin of the breasts and place on each plate. Use a spoon to carefully serve the potatoes and salad around the pigeon, then add the watercress.
10. To garnish, pour the truffle sauce into a nibbed bottle and dot it decoratively around the plate. If you haven’t got a nibbed bottle, just use a teaspoon. For a decadent finish, grate fresh truffle over the top.

This recipe (including pictures and videos) is used with kind permission of Eat Wild

Nutritional Information is not available for this recipe. If you require dietary advice please consult your GP. Disclaimer, allergy advice and more information on our blog.

Did you like Wood Pigeon with Purple Potato Salad? Reviews, information about potato varieties and our shop.

This recipe falls into various categories. If you like this, try some more from Autumn, Lunch & Dinner, Pigeon, Winter

Find more recipes that use Salad
potatoes such as Blue Annelise.

Do you have allergies? Check out our Gluten free, Dairy free and Egg free recipes

This recipe is from Eat Wild
See more about this company on our site

The best type of potato for Wood Pigeon with Purple Potato Salad
is a Salad
variety such as Blue Annelise

Your culinary disasters may be because you are using the wrong potato type. Potatoes come in many shapes, sizes, colours and textures. Some potatoes are better suited to a certain way of cooking. Find out more and look at the amazing range of potatoes grown in the UK.

We have a shop on site for you to try these rare varieties. Perhaps a red variety? Or a Heritage Potato? Experiment with potatoes not usually found in supermarkets for different colours and tastes. We also have standard white ones.