Wood pigeon is the most inexpensive game bird of all. And although you need about one per person, it is still excellent value and rather special. It is super delicious and serving it with the apple and shallot confit makes it really outstanding.
INGREDIENTS
3 x 225 g wood pigeons
2 tablespoons Calvados
salt and freshly milled black pepper
150 ml medium or dry cider
2 tablespoons groundnut or other flavourless oil
25 g butter
1 medium onions, peeled and finely sliced
1 medium Bramley apples, peeled, cored and sliced
1 bay leaf
2 sprigs fresh thyme
1 level tablespoon crème fraîche
For the Confit
1 dessert apple (Cox or Granny Smith), cored and cut into 1 cm slices
2 shallots, peeled and cut into 8 wedges through the root
150 ml dry cider
1 25 ml cider vinegar
2 rounded tablespoons soft brown sugar
METHOD
To make the confit. Place all of the ingredients in a small saucepan and bring everything up to a gentle simmer. Then let it simmer as gently as possible for 45 minutes to 1 hour. Keep stirring from time to time until all the liquid has reduced to a lovely sticky glaze.
Season the Pigeons with salt and freshly milled black pepper.
Heat 1 tablespoon of the oil in the casserole and with the heat fairly high, brown the pigeons on all sides, removing them to a plate as they brown.
When they are all done, add the rest of the oil, together with the butter, to it. Return it to the heat and, as soon as the butter begins to foam, add the onions and soften them for about 5 minutes over a medium heat. Now add the Bramley apples and allow them to soften and brown for a further 5 minutes. Next, pour in the cider, bring it up to a gentle simmer then return the pigeons to the casserole (breast side down in the liquid). Now pop in the bay leaf and sprigs of thyme, put a close-fitting lid on, and let everything simmer as gently as possible for an hour.
After an hour turn the pigeons over and give them another 20-30 minutes before transferring them to a plate covered with foil to keep warm.
Press the contents of the casserole through a sieve, using the bowl of a ladle to get it all through, then return it to the casserole and let it bubble and reduce over a high heat to about two-thirds of its original volume. Then, keeping the heat low, stir in the crème fraîche and Calvados and taste to check the seasoning.
To serve the pigeon, place each one on its back, take a sharp knife, then run the blade down the breast bone and along the wishbone, keeping it as close to the bone as you can. Using the knife as a lever, gently pull the breast away from the frame. Trim the bits of skin off and repeat with the other side. Now cut the legs away and serve the breasts only with the sauce poured over and the confit handed round separately.
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