Roasted wood pigeon, peas, wild garlic, black pudding purée & liver toast

Name: Roasted wood pigeon, peas, wild garlic, black pudding purée & liver toast
Yield: Serves 4
Cuisine: British
Ingredients: 1 bunch wild garlic; 12 baby onions; 20 morel mushrooms; 150 g butter; 40 g shallot, peeled and chopped; 1 clove garlic, peeled and crushed; 20 g salted butter; 1 sprig thyme; 1 small baguette; splash of Armagnac; 40 g carrot, peeled and chopped; 200 g fresh peas, podded; 50 g foie gras; 1 clove garlic, peeled and chopped; salt and freshly ground pepper; 1 pinch coriander seeds; 100 g salted butter; 3 sprigs thyme; 1 boudin noir (French black pudding from specialty shops); sea salt; rapeseed oil; the cleaned livers and hearts from the birds; 30 ml double cream; 20 ml apple cider vinegar; a pinch of sugar; carcasses and trimmings from the roasted pigeons; 1 bay leaf; 40 g celery, chopped; 40 ml Madeira; 2 sprigs thyme

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Wild wood pigeon is one of my favourite game birds: it’s very sustainable, widely available, relatively cheap and available all year round. Here, it’s beautifully paired with spring peas, wild garlic, rich black pudding purée and a classic crouton with the offal.

Ingredients

Pigeon

4 oven-ready pigeons
rapeseed oil
salt and freshly ground pepper
100 g

Europe
United Kingdom
Main course

Method

For the pigeon, ask your butcher to pluck, clean and tie your pigeons for roasting (although we would buy them whole for quality and flavour). When plucked we singe the birds lightly with a blowtorch to remove any unwanted feathers, debone the legs, wings and wishbone, and remove the innards. Keep the hearts and livers for the toast. Heat a large frying pan with a little oil, and season the bir