Ingredients

Ingredients For the pigeon

• 3 wood pigeons, plucked and gutted

• sea salt and crushed black pepper

• 2 tsp Dijon mustard

• pinch fennel seeds

• 2 sprigs thyme, leaves only

• 3 juniper berries, crushed

• 2 garlic cloves, crushed

• 1 bay leaf

• 30g/1oz butter

For the stock

• 2 tbsp vegetable oil

• 1 celery stick, roughly chopped

• 1 carrot, roughly chopped

• 2 shallots, chopped

• 200ml/7fl oz red wine, preferably Barolo

• 500ml/18fl oz game stock

• 500ml/18fl oz chicken stock

For the risotto

• 50g/1¾oz diced pancetta

• 25g/1oz butter

• 1 medium shallot, finely chopped

• 250g/9oz Arborio rice, preferably organic

• 100g/3½oz parmesan cheese, finely grated

For the sauce

• 150ml/5fl oz stock

• splash reserved red wine

• 30g/1oz cold butter, cubed

• sea salt and freshly ground black pepper

To garnish

• 1 black truffle, very finely sliced or shaved

• Cyprus salt, or sea salt flakes

Description

Recipe Uses 3 Wood Pigeons, Plucked And Gutted, Sea Salt And Crushed Black Pepper, 2 Tsp Dijon Mustard, Pinch Fennel Seeds, 2 Sprigs Thyme, Leaves...

View Full Recipe