Ingredients
1 whole wood pigeon
50g puy lentils
10g small onion, diced
5g of small carrot, diced and cooked in salted water and refreshed
15g unsalted butter
300ml of chicken stock
10g rocket salad
For the raspberry and thyme vinaigrette
50ml raspberry vinegar
25ml balsamic vinegar
1 tsp clear honey
Sprig of thyme, chopped
50ml rapeseed or olive oil
Salt and pepper
Method
- Melt the butter in saucepan add the diced onion and cook for 3-4 minutes without browning, then add the puy lentils and stir.
- Add the chicken stock enough to cover the lentils by 5cm, then cover the lentils with greaseproof paper and simmer for around 30 minutes or until the lentils are just cooked. The lentils should not be over-covered with the stock as the lentils once cooked will be soggy just add enough stock as you need to cover the lentils.
- Meanwhile, season the wood pigeon, seal it on both sides in a hot saucepan and cook in a hot oven for 2-3 minutes. Rest the pigeon; the breast should be cooked medium rare.
- Once rested, cut through the breast and wing bone of one side of the bird.
- For the raspberry and thyme vinaigrette, whisk the vinegar together then add honey and slowly pour in oil to emulsify; add your thyme and seasoning.
- To serve, mix the lentils with the cooked carrot and a little raspberry and thyme dressing, place on the plate with the breast on top and garnish with a small rocket salad.