Nice sauce for wood pigeon?

[TomV]

I like to cook a couple of wood pigeon breasts on some toasted ciabata bread as a light snack. What would be a nice sauce to go with this? Any suggestions?

[John_R]

Any of the sauces for darker red meats would work.

 

Blackberries are still in the hedgerows, so heat up a handful in a heavy pan, with some sugar and a splash of balsamic vinegar, then push through a tea strainer to be rid of the pips, and that goes very well.

 

Or, deglaze the pan with a good splash of port, reduce a bit and add a dollop of cream and stir, serve immediately.

[artschool]

i like red wine and onions with mine.

[chefy]

how about a nice balsamic vinager and olive oil dressing made in the pan which you cooked the pigeon in served warm enjoy

[snozzer]

how about a nice balsamic vinager and olive oil dressing made in the pan which you cooked the pigeon in served warm enjoy

 

Cook the pigeon breasts in hot butter, then add red wine and balsamic vinegar and deglaze the pan, then reduce the sauce down until thickens.

 

Also, you can make a nice crumble using black pudding and bacon

[danccooke]

didn't read the above thread, and was making the same point, don't know how to delete my post.

 

but highly recommend the Black pud addition

Edited September 28, 2010 by danccooke

[marlin vs]

I like it with a sweet chilli sauce.

[Zapp]

It is tres nice with pepper sauce, like you would have with steak

 

Dont forget a slice or two of crusty bread to mop up the leftover sauce

[vulpicide]

Marinade them first olive oil malt whisky garlic and black pepper this is the same marinade I use when I'm smoking them, any way marinade them for at least an hour then pat them dry flash fly in olive oil and butter once you've turned them add the mariade to the pan pop in oven for 3 or4 mins then rest, slice them onto ciabata pour over and enjoy

[EMT]

Mine is a bit long winded but worth it.

 

Fry off an onion until soft, add a clove of chopped garlic and tablespoon of tomato purée. Fry for a couple of minutes. Then add a 1/4 bottle of red wine and a tablespoon of mixed herbs. Bring to the boil and reduce by half. Then add some beef stock equal to quantity of liquid left in the pan, bring back to the boil and reduce again by half.

 

Strain the sauce into a new pan and add a heaped tablespoon of cranberry sauce and stir until disolved. Then season to taste and add a good **** of butter.

 

Pure heaven !!!!

[TomV]

so many options to try, could have a different one each day of the week thanks all

[Photoguy2910]

how about a nice balsamic vinager and olive oil dressing made in the pan which you cooked the pigeon in served warm enjoy

 

This is the one I use most... it's lovely

[chefy]

Cook the pigeon breasts in hot butter, then add red wine and balsamic vinegar and deglaze the pan, then reduce the sauce down until thickens.

 

Also, you can make a nice crumble using black pudding and bacon

oh you wanted the method as well do you not find the red wine tastes pants with balsamic vinager good job were not all the same. enjoy the pigeon