Spiced pigeon breasts with sweet potato and parsnip mash and wild mushrooms

Spiced pigeon breasts with sweet potato and parsnip mash and wild mushrooms

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Donal Skehan

For the pigeon breasts

  • 1 tsp black peppercorns, crushed
  • 1 tsp coriander seeds, toasted and crushed
  • pinch ground cinnamon
  • pinch ground ginger
  • 4 pigeon breasts
  • 2 tbsp sunflower oil
  • 25g/1oz unsalted butter
  • 1 heaped tbsp redcurrant jelly
  • 1 lemon, juice only
  • salt

For the sweet potato and parsnip mash

  • 250g/9oz sweet potatoes, peeled and chopped
  • 250g/9oz parsnips, peeled and chopped
  • 600ml/20fl oz full-fat milk
  • 150g/5½oz unsalted butter, diced
  • salt and freshly ground black pepper

For the wild mushrooms

  • 1 tbsp sunflower oil
  • knob of butter
  • 300g/10½oz fresh mixed wild mushrooms, cleaned and trimmed
  • 1 garlic clove, crushed
  • 1 tbsp chopped fresh flat-leaf parsley
  • sea salt and freshly ground black pepper

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