On the menu – Blackmoor Farm wood pigeon
Sous-vide Blackmoor Farm wood pigeon with pain d’épice, foie gras, Jerusalem artichokes, crosnes and maderia.
Sourced from a local, family-run Hampshire game farm, the 100% free range Blackmoor Farm wood pigeon is a delicious dish packed with some robust Autumnal flavours.
Packed in a vacuum-sealed bag with thyme seasoning, the pigeon is cooked sous-vide for approximately eight minutes at 70 degrees. Once cooked, the pigeon is cut into half and lightly seasoned with one half set aside, ready to be plated. The other half is dipped in pain d’épice and dehydrated to create a light toasted crust. It?s this method that brings the earthy flavour and textured dimension to the dish.
Accompanying the Blackmoor Farm wood pigeon is a similar sous-vide-cooked foie gras from the Rouge region of France. Chosen for their seasonality are the Jerusalem artichokes and, similar in taste, the nutty and sweet in flavour crosnes, both sourced from local vegetable supplier, Watts Farm. Finishing the dish is the maderia, created by a concentrate of wine reduced in half with the help of food chemicals. Once set into a jelly, the maderia is cut into strips and heated, before being plated. The Sous-vide Blackmoor Farm wood pigeon with pain d’épice, foie gras, Jerusalem artichokes, crosnes and maderia is then finished with a delicious mixed herb and pigeon jus.
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