Ingredients

Ingredients For the marinade

• 4 garlic cloves, sliced

• ½tsp picked thyme leaves

• 6 black peppercorns, crushed

• 4 tbsp cold-pressed rapeseed oil

• 8 wood pigeon breasts

For the gravy

• 2 tbsp sugar

• 200ml red wine

• 2 sprigs thyme

• 6 juniper berries, lightly crushed

For the roasted leeks

• 12 baby leeks, trimmed

• 1 tbsp butter

For the wild mushrooms

• handful wood ear mushrooms, sliced

• 15-20 wild brown closed-cup mushrooms, sliced

• 1 garlic clove, finely chopped

• 2 tbsp cold-pressed rapeseed oil

• salt and freshly ground pepper

Description

Pigeon Breasts Are A Delicious Introduction To Game. Here They're Served With Wild Mushrooms And A Rich Red Wine Gravy.

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