Recipes

Pigeon with hazelnut, blackberry and caramelised apple

This pigeon with hazelnut, blackberry and caramelised apple combines the rich, gamey flavour of pigeon with the sweetness of the fruit to create a fantastic autumn dish

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This recipe for pigeon with hazelnut, blackberry and caramelised apple is very well timed; this bird is plentiful in the autumn and tasty after a summer spent feasting on corn and other cereal crops.

Ingredients for this pigeon with hazelnut, blackberry and caramelised apple recipe:

2 pigeon breasts
10 stewed blackberries
10 hazlenuts
1 apple
1 slice Lincolnshire poacher cheese
Salt and pepper
Dried grated orange peel
1tsp sugar
Butter
Large splash of Pernod Anise

How to cook pigeon with hazelnut, blackberry and caramelised apple:

Slice the apple and cut into chunks
Drop the apple into the pan, sprinkle with sugar, add a knob of butter and caramelise the apple. This will take a couple of minutes, turning frequently
Break the hazlenuts up and add to the caramelised apples to roast them
At the same time, season the pigeon with a mixture of salt, pepper and dried grated orange peel and brush with oil
Cook for six minutes, turning so they are three minutes on each side
Remove the meat from the pan and set aside to rest
Add the blackberriers and flambé with the Pernod Anise
Slice the Lincolnshire poacher cheese and serve altogether