Wild Food Larder

The wood pigeons are fattening themselves up around the county following another successful harvest. This is the time to be getting hold of a few and doing their flavoursome flesh  some justice.

The inspiration for this recipe came  about through making a wild mushroom duxelle.  As i was reducing the mushroom mixture, and on checking my larder fridge i realised i  still had a small quantity of my rich pigeon pate and some short crust pastry left  from quiche making a few days previous. the rest should be obvious i suppose but for you here are the instructions. Oh and the recipes for all components.

Pigeon pate

12 skinned breasts of wood pigeon

2x onions

4 cloves garlic

6 junioer berries

2 fresh bayleaves

200g butter

salt and black pepper

15ml double cream

Ingredients

1. Melt half the butter and saute the onions with the garlic for a few mins. Then add the chopped pigeon breasts and hearts and livers. /saute for just a few mins

2. Liquidise the above mixture adding the  remaining ingredients. Adjust seasoning to taste. Pour into suitable moulds and refridgerate.

This entry was posted on Wednesday, August 12th, 2009 at 3:15 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.