Pigeon in Puff Pastry
Pigeon in puff pastry is a recipe with fresh ingredients from the wild game category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 released pigeons without skin (prepared by butcher)
- 300 g puff pastry (frozen, thawed)
- 0.5 onion (chopped)
- 3 tbsp olive oil
- 2 tbsp white wine
- 100 g chicken liver
- 100 g chanterelles (cleaned)
- Salt
- pepper (ground)
- flour (for working)
- 1 egg
Instructions
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1.
Sauté onion cubes in 1 tbsp hot oil until translucent. Deglaze with white wine. Add chopped liver and cook for about 2 minutes, keeping the liver pink inside. Blend finely in a mixer.
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2.
Preheat oven to 220°C fan.
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3.
Beat meat, season with salt and pepper. Roughly chop chanterelles and fry in 1 tbsp high heat until no liquid remains. Lay pigeons on them, roll up, and bind with string into one piece. Fry in 1 tbsp oil at high heat from all sides.
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4.
Roll puff pastry on floured surface, cut into 4 rectangles (about 8x10 cm). Brush with liver filling, leaving a 1.5 cm border. Place pigeons on each piece and fold pastry around them, sealing well. Place seam side down on parchment-lined tray, brush with beaten egg, bake for about 15 minutes. Let rest briefly before cutting.
