How To Make A Wood Pigeon And Lentil Salad

How To Make A Wood Pigeon And Lentil Salad

Wood Pigeon and Lentil Salad Recipe. If you have never tried wood pigeon before, now is your chance. Follow top chef, Colin Wint's recipe, to create this satisfying dish. Experience our Wood Pigeon and Lentil Salad recipe.

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Step 1:

You will need

• 1 whole wood pigeon
• 50 g puy lentils
• 1 small onion
• 1 carrot
• 15 g unsalted butter
• 400 ml vegetable stock
• 1 tsp salt
• 1 Tbsp vegetable oil , for frying
• bowl of iced water
• 150 ml balsamic vinegar
• 50 ml extra virgin olive oil
• some black peppercorns
• 2 tsp granulated sugar
• some lettuce leaves , to garnish
• 1 knife
• 2 chopping boards - one for meat and one for vegetables
• 1 large saucepan
• 2 small saucepans
• 1 small frying pan
• some greaseproof paper
• 1 teaspoon
• 1 tablespoon
• 1 wooden spoon
• 1 measuring jug
• 1 sieve
• 2 mixing bowls
• 1 perforated spoon
• 1 pestle and mortar
• 1 whisk

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Step 2:

Carrot

Prepare the carrot for the salad. Half fill a small saucepan with water and place on a high heat. Add 1 tablespoon of salt and leave to boil. Finely dice a carrot, then add to the pan and cook for about 1 minute. Use a sieve to strain the water off, and tip the cooked carrots into a bowl of iced water to cool them. Then strain them again. Put them to one side to use later.

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Step 3:

Onions & lentils

Finely dice an onion. Melt 15 grams of butter in a pan over a moderate heat. Add the onions, and stir. Cook for 3 - 4 minutes, until softened. Don't allow them to colour. Add the 50 grams of puy lentils and stir well

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Step 4:

Stock

Add some vegetable stock to the pan. Stop pouring when the lentils are completely covered, if there is too much, the lentils will become soggy.

Don't use a lid - this will let out too much moisture. Instead make one from greaseproof paper. Tear off a square, fold it in half, then half again, then into a narrow triangular shape. Cut to size. Open it out, carefully place it over the lentils and leave to simmer. The liquid won't evaporate as much , but it will soak into the lentils so add a little more stock about every 10 minutes to prevent them from drying out. The lentils will take 40 to 45 minutes to cook.

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Step 5:

Wood pigeon

Place a small pan over a medium heat to warm. Pour in 1 tablespoon of vegetable oil and heat for about 2 minutes. Season the wood pigeon with a generous pinch of salt and some freshly ground pepper, and place it into the hot pan. Seal the pigeon for about 1 minute on each side.

Transfer the pan in an oven that has been preheated to 180 degrees Celsius. Cook for about 15 minutes - by which time the pigeon will have browned and should be plump to the touch.

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Step 6:

Dressing

Place a saucepan over a medium heat and pour in 150 millilitres of balsamic vinegar. Add 2 teaspoons of granulated sugar and heat for about 5 minutes, allowing the liquid to reduce by half. Put the reduced balsamic vinegar in a bowl, gradually pour in the extra virgin oil whisking as you go. Put the peppercorns into a pestle and use the mortar to grind them. Add a teaspoon of freshly ground pepper and a teaspoon of salt. Mix well.

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Step 7:

Carve

Use half a bird for each serving. Cut down one side of the breast bone and under the wing to remove one breast.

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Step 8:

Serve

Transfer the lentils into a bowl. Add the cooked carrot and stir well. Stir in about 3 tablespoonfuls of the balsamic dressing. Put half onto the centre of a serving plate and place a pigeon breast on top. As a finishing touch place a few lettuce leaves on one side.