Serves: 4

Difficulty: Medium

Preparation time: 20 mins

Cooking Time: 30 minutes

Can included other root vegetables if you wish.


  • 8 pigeon breasts
  • 2 tbspn olive oil
  • 1 clove garlic, crushed
  • 4 sprigs thyme
  • 3 tbspn red wine
  • 1 small celeriac
  • 1 small swede
  • 2 parsnips
  • 8 baby onions
  • 4 carrots
  • 50g butter
  • 1 sprig rosemary
  • 1 bay leaf
  • 300 ml red wine
  • 1 tspn tomato puree
  • 500 ml stock


Marinade the pigeon breasts in oil, garlic, thyme, red wine and black pepper. Peel vegetables and cut into large dice. Heat butter and add all the vegetables and herbs; cook for about 10 minutes until colouring.

Meanwhile boil the red wine hard to reduce to 100ml. Add wine, stock and tomato puree to the vegetables and simmer uncovered until the vegetables are tender and the liquid well reduced. Check the seasoning.

Fry the pigeon breasts; leave to rest, carve and serve laid in slices on top of the braised vegetables.

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