Pigeon's not just for the posh – it's actually a sustainable meat that's dead tasty. The tangy hawthorn berries cut through the rich meat perfectly.
• 8 pigeon breasts
• 2 tbsp olive oil
• 200g hawthorn berries, cleaned and de-stemmed
• 1 shallot, finely diced
• 1 clove garlic, minced
• 100ml red wine
• 200ml game or chicken stock
• 1 tbsp redcurrant jelly
• 1 sprig thyme
• 25g butter
• Salt and pepper to taste
1. Heat 1 tbsp oil in a pan over medium heat, add hawthorn berries and cook until softened.
2. Add shallot and garlic, cook for 2 minutes, then add wine and reduce by half.
3. Add stock, redcurrant jelly, and thyme, simmer for 10 minutes, then strain through a sieve, pressing to extract all juices.
4. Return sauce to the pan, bring back to a simmer, then whisk in butter. Keep warm.
5. Season pigeon breasts with salt and pepper.
6. Heat remaining oil in a frying pan over high heat.
7. Cook pigeon breasts for 2-3 minutes on each side for medium-rare.
8. Rest for 5 minutes, then slice and serve with the hawthorn sauce.
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