INGREDIENTS
1 pack Wild & Game pigeon breastf illets (8 breast fillets)
6 large sweet potatoes, peeled and cut into chunks
3 large echalion shallots, cut into chunks
A handful of fresh thyme sprigs
A few glugs of olive oil
A knob of butter
Salt and pepper
100 ml red wine
200 ml chicken stock
2 generous tbsp seedless redcurrant jam
1 tbsp corn our
METHOD
Pre-heat the oven to gas mark 7, 220 degrees centigrade.
Oil a baking sheet and place the sweet potatoes, shallots and thyme onto it. Season, add more oil on top and toss until covered.
Place in the oven for 20-25 minutes until nicely browned.
Meanwhile, heat a knob of butter and a glug of olive oil in a large frying or sauté pan and fry the pigeon breasts for about 4 minutes, turning a couple of times, then remove and set aside to rest.
Pour the wine and stock into the pan and heat until bubbling.
Stir in the redcurrant jam until dissolved.
Mix the corn our with water until you have a smooth paste. Stir this into the pan and keep stirring until thickened.
Cook for 5-7 minutes then season to taste.
Plate up the pigeon and the roasted sweet potato and shallots and pour a generous amount of the sauce over the pigeon.
Serve immediately.
