Pan Roasted Pigeon with a Wild Mushroom & Le Gruyère Risotto
Pan Roasted Pigeon with a Wild Mushroom & Le Gruyère Risotto by Ashleigh Farrand at The Kingham Plough
A delicious pan roasted pigeon dish using pigeon from Lincolnshire Game with Le Gruyère risotto by Ashleigh Farrand at The Kingham Plough.
Ingredients
Serves 4
- 50g butter
- 2 shallots – fine diced
- 3 cloves garlic -finely grated
- 200g chestnut mushrooms – cut into ¼
- 80g dried wild mushrooms
- 300g Arborio or Carnaroli rice
- 125ml white wine
- 1 chicken stock cube (700ml stock)
- 60g grated Le Gruyère
- 40g mascarpone
- Juice of ½ lemon
- Salt and pepper to taste
- 1 pigeon breast
- 2 cloves garlic
- 1 spring thyme
- 20g butter
Method
- Pour boiling water over the dried mushrooms and leave to one side to rehydrate.
- In the meantime, sweat the shallot in butter, slowly as to not get any colour.
- Once soft add the garlic and cook for a minute, then add the rice.
- Allow the rice to cook. Then add the wine, mixing every minute or so.
- Once the liquid has been absorbed, start adding in your stock. Add in a little at a time, stirring in between. Then, add the liquid from the dried mushrooms.
- When the rice is cooking, start to cook the pigeon. Place skin side down into the pan and allow to colour. Once golden-brown turn over and add butter, thyme, garlic and chestnut mushrooms into the pan. Allow to cook for a further 2-3 minutes each side and allow to rest.
- To bring the dish together chop the dried mushrooms and add to the risotto along with the mushroom from the frying pan. Season the rice with gruyere, mascarpone, salt, pepper and lemon juice.
- Slice the game and serve over top.
- You can also microwave grated gruyere for 1-2 minutes to make a cheese crisp to go on top.
