Pigeon in port reduction

[pin]

6-8 pigeon breasts crowned

 

Take carcasses and simmer with stock veg and anything you think might work for about 3 hours

 

Marinade pigeon in nothing but salt and pepper with a little olive oil and some fresh lemon

 

take the stock and strain through a fine gauze, depending on quantity reduce by 4/5ths, add port and reduce by 2/3rds

 

Simply pan fry the pigeon for a minute and a half a side then let rest in a warm place.

 

Meanwhile strain the jus and pour to taste over the pigeon.

 

Doesn't need anything else, it kicks **** as it is

 

[MC]

It's a bit arty farty on the presentation front PIN, didn't think you went in for that stuff.

 

Just put it on a plate and eat it

 

Gonna try it though

[pin]

Hmm, I don't remember making this

 

Stupid camera phone doesn't do it justice though the colour is all wrong

[henry d]

Hmm, I don't remember making this

 

Stupid camera phone doesn't do it justice though the colour is all wrong

 

 

At 12-13 am Hmmmm...........where did the rest of the port go and is that the reason for the strange colour

[pin]

Never mind the port it was the half box of white that did it I think

[Markio]

It's a bit arty farty on the presentation front PIN, didn't think you went in for that stuff.

 

He doesn't, it's just a pile of meat and the sprinkling of sauce was the DT's doing most of the work.