Pigeon with Stuffing and Stalk Puree

Ingredients

• 4 pigeons (350 g each)
• Salt
• Pepper (freshly ground)
• 75 g dried fruit (apricots, plums, raisins, apples)
• 200 g mixed minced meat
• 1 Tbsp chopped almond kernels
• 1 egg yolk
• 3 sprigs thyme
• 2 tbsp butter
• 500 g stalk puree
• 1 tbsp butter
• 1 tbsp flour
• 400 ml milk
• nutmeg
• lemon juice (to taste)

Instructions

1. 1.

   Preheat the oven to 170°C with upper and lower heat. Wash the pigeons, pat dry, and season inside and out with salt and pepper. Chop the fruit finely and mix with the minced meat, almonds, and egg yolk. Season, then stuff the pigeons. Tie the legs with kitchen twine and place them with thyme in a buttered baking dish. Bake for 45-55 minutes until golden brown.

2. 2.

   Meanwhile, rinse the stalk puree, wash, clean, and shake dry. Trim the leaves, set aside, and cut the stems into 5 cm pieces. Blanch in boiling salted water for 3-4 minutes, drain, shock in cold water, and let drain well. Melt butter in a pot, whisk in flour, allow to lightly brown, then deglaze with milk.

3. 3.

   Stir vigorously with a wooden spoon to avoid lumps. Cook over medium heat for 7-10 minutes until thickened, stirring frequently. Season with salt, pepper, nutmeg, and lemon juice, then fold in the stems and leaves. Distribute the puree onto warmed plates and place one roasted pigeon on each. Serve immediately.