This is my first game post of the season and one of my favorite preperations of pigeon. The technique of stuffing the breasts with foie gras is from Gordon Ramsays *** book, it’s pretty straitforward so long as you can relieve a pigeon of its breasts in one piece. I like to serve mine with potato fondant, seasonal vegetables and crispy confit pigeon legs.
For two people you will need:
2 pigeons 1 large onion 1 clove white garlic 1 clove black garlic about 60g fresh foie gras 4 slices cured raw ham half bottle red wine (something heavy like pinotage from SA) 400ml vegetable oil or duck fat 1 large firm potato some seasonal veg; i used the first of the new season sprouts
Start by removing the breasts from the pigeon; make sure you keep the smaller under fillets attached, these will help hold the foie gras in later. Carefully get the skin and any membranes off the breasts, check for any . . . →Pigeon
950g boar (leg or shoulder is fine for this) 950g pork shoulder200g hare leg350g back fat1.5 TBS black pepper corns2 ½ tsp fennel seeds4 cloves1 tsp chilli flakes1 tbs paprika1 tbs fresh thyme4 cloves of garlic1% total weight of salt150g fresh breadcrumbs, try to make them from very dark malted bread. Mix with a good slug of red wine.
Put the back fat in the freezer to chill. Pass the pork, boar and hare through the mincer and put to one side. Crush all of the spices in a pestle and mortar and mix into the minced meat and breadcrumbs. Tip the pork out onto a work surface and knead it until sticky (about 10 mins). Take the fat out of the freezer, roughly chop and mix in with the sausage mixture. Stuff this mixture into casings as normal.
Anyone following me on Twitter will know that since the beginning of September I’ve been trudging off to the Boxtel market every Friday morning in search of wild grouse/pigeon/duck/pheasant or in fact anything that could vaguely satisfy my autumnal urges for game.
Well, imagine my surprise on Friday when the kind lady at the meat stall announced that she had a 2.2 kilo hare with her. This was great, I thought. I’ve had hare a few times before and although a little strong, it’s extremely delicious, I thought.
It was a little awkward being at work on Friday morning with the hare sitting next to me on the desk, and I was happy when the time came to go home. What I wasn’t quite prepared for was the funky smell which greeted me when I arrived home and unpacked it. It was a very animal smell, not helped by the fact that . . . →What to do with a 2.2kg hare, or how to make your house smell like gently simmering diarrhoea