Dinner

Pigeon Rôti aux Cerises Aigres

Name: Pigeon Rôti aux Cerises Aigres
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 wood pigeon breasts (100g each); 200g fresh summer corn kernels (approximately 2 ears); 150ml full cream; 100ml pigeon or chicken stock; 120g sour cherries, pitted (fresh or frozen); 80ml dry red wine (Côtes du Rhône); 2 tablespoons red wine vinegar; 1 tablespoon caster sugar; 2 tablespoons clarified butter; 15 fresh sage leaves; 2 sprigs fresh thyme; 1 small shallot, minced; fleur de sel; cracked black pepper; 1 tablespoon cultured butter

A perfectly roasted pigeon breast—medium-rare, deepest pink—rests on silken corn cream infused with fresh thyme, crowned with a dark sour cherry and red wine gastrique and scattered with shattered crispy sage. Elegant French game cooking, tasting of summer berries and poultry richness.

487cal 29gprotein 37gcarbs 24gfat 18min prep 22min cook 2serves

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