Roasted squab pigeon with pastilla and redcurrant sauce

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 2

By Matt Tebbutt

For the pastilla

  • 2 tbsp olive oil
  • 2 squab pigeon legs (taken from whole pigeon, see below)
  • 2 shallots, peeled and diced
  • 2 garlic cloves, crushed
  • 2–3 thyme sprigs
  • 1 celery stick, diced
  • 1 Portobello mushroom, diced
  • 4 Parma ham slices, chopped
  • dash sherry vinegar
  • 50ml/2fl oz Madeira
  • 500ml/18fl oz chicken stock
  • 1 tbsp chopped fresh flatleaf parsley
  • 1 tbsp snipped fresh chives
  • 2 squab or chicken livers
  • 2 filo pastry sheets
  • 20g/¾oz clarified butter

For the roasted squab pigeon

  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 squab pigeon, legs removed and breast left on the crown
  • 100ml/3½fl oz runny honey
  • 200ml/7fl oz port
  • 300ml/10fl oz demi-glace
  • small handful of fresh redcurrants
  • 200g/7oz couscous
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