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Recipe : ** Pigeon With Apple, Passion Fruit And Red Wine Sauce

Pigeon With Apple, Passion Fruit And Red Wine Sauce
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    1 h 20
  • Difficulty
    Very easy
  • Pause
    2 h
  • Ready in
    3 h 40
  • Price
    Friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

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  • 4 pigeons
  • extra virgin olive oil
  • salt and pepper
  • salt
  • 1 apple
  • 30 g carrots
  • 30 g celery
  • 20 g sugar
  • 200 ml passion fruit juice (preferably fresh)
  • 200 ml red wine
  • 550 ml water
  • 50 ml port
  • 50 ml red wine
  • 20 ml sapa (cooked grape must)

  • Recipe preparation steps

  • 1
    Take eight breasts with the wing attached, and eight pigeon legs. Marinate them in 100 ml (6 tablespoons) passion fruit juice for 2 hours. Pour off the juice and dry the pigeons with paper towel.
  • 2
    Heat the extra virgin olive oil in a frying pan; season the pigeon pieces with salt and pepper. Brown on both sides and set aside.
  • 3
    Pigeon stock: Brown the chopped vegetables in a frying pan with some extra virgin olive oil. Place the chopped pigeon carcasses into a 210°C oven for 10 minutes. Place the browned carcasses and vegetables into a saucepan and cook over moderate heat for 10 minutes. Add the red wine, reduce, add the water and a pinch of salt. Continue reducing until only about 100 ml (6 tablespoons) liquid remains. Strain and set aside.
  • 4
    Pigeon sauce: Heat a saucepan. Add the Port and reduce to 1/3; add the red wine and reduce to 1/3, add the pigeon stock and sauce and reduce again for 20 minutes. Add the sapa (grape must). Strain and set aside.
  • 5
    Cooking the apples: Put the sugar and peeled quartered apple in a frying pan, add 100 ml (6 tablespoons) passion fruit juice and 50 ml (3 tablespoons) water. Cook the apple for 8 minutes.
  • 6
    Remove the apple from the frying pan, reduce the juice and set aside in a warm place.
  • 7
    Finishing and Presentation: Put the browned pigeon in a 200°C oven for 4 minutes. Remove from the oven and let stand for 1 minute. On one side of each plate, place an apple wedge drizzled with some of its cooking liquid; then attractively arrange 2 breasts, wings attached, and 2 legs on the plate. Spoon on the sauce and garnish with rosemary.
  • Ready !