Squab with pearl onions and chanterelles
Ingredients
4 persons
- 2 pigeons from Anjou
- 500 grams of pigeon carcasses, chopped into pieces
- 1 thick carrot, finely chopped
- 1 thick onion, finely chopped
- 2 shallots, finely chopped
- 2 stalks of celery, finely chopped
- 1 clove garlic
- fresh thyme
- bay leaf
- 1 tablespoon of peppercorns
- 1 tablespoon ELVEA tomato paste
- 200 milliliters of port
- 400 milliliters of veal gravy
- 100 grams of pickled onions
- 2 tablespoons sugar
- 200 milliliters of chicken broth
- 200 grams of wild mushrooms, e.g., chanterelles
- butter
- olive oil
- salt and pepper
Preparation
-
1
Clean the pigeons and remove the entrails. Singe off any small downy feathers and season the pigeons inside and out with salt and pepper.
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2
Sprinkle the pigeons with olive oil and dot them with small pieces of butter. Roast them for 15 minutes in a preheated oven at 180 °C.
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3
Take the pigeons out of the oven and let them rest while you prepare the rest of the dish.
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4
Roast the pigeon carcasses in a dash of olive oil and a knob of butter. Add carrot, onion, shallot, celery, garlic, thyme, bay leaf, peppercorns, and ELVEA tomato paste.
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5
Let it brown slightly and deglaze with the port. Let it reduce, add the veal stock, and reduce the sauce to about one-third.
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6
Strain the sauce and finish with a pat of butter. Season with salt and pepper.
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7
Peel the pearl onions and sauté them in butter. Add sugar, pepper, salt, and chicken broth, and let the onions glaze with the lid on.
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8
Wash the chanterelles, pat them thoroughly dry, and sauté them in a pat of butter. Season with salt and pepper.
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9
Carve the pigeon and serve with the glazed pearl onions, sautéed chanterelles and sauce.
