Pigeon Tartare

Ingredients

• 250 g young pigeon breast (2 young pigeon breasts)
• Lemon juice
• Salt
• pepper from grinder
• 20 g truffle (from jar or fresh)
• 1 small onion
• 1 tsp chives rings
• 1 tsp chopped parsley
• some fat
• 4 quail eggs
• rye bread
• some salad

Instructions

1. 1.

   Wash the pigeon meat, pat dry, remove skin and tendons if necessary. Finely chop the meat. Season with lemon juice, salt, and pepper. Finely dice the truffle and add it, mixing in liquid from the jar if used. Peel and finely dice the onion. Rinse herbs, pat dry, finely chop or cut into small rings and stir into the pigeon meat.

2. 2.

   Place terrine slices on a plate and spread the tartare over them. Heat fat in a non-stick pan and fry the quail eggs as sunny‑side up; place them atop the tartare. Serve with toasted rye bread and salad.