Roasted Pigeon with Baby Spring Vegetables

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Recipe by Chef Gilbert Steiner

6 servings

Ingredients

3 pc Pigeon

100 gm Carrots

100 gm Celery

6 pc Baby Turnips

80 gm Butter

6 pc Baby Zucchini

10 gm Shallots

5 gm Garlic

Chopped Parsley

Salt and Pepper- To Taste

6 pc Baby Fennel

6 pc Baby Spring Onion

5 ml Olive Oil

500 ml Brown Stock

12 pc Baby Carrots

30 gm Garlic

Deco

6 pc Star Anise

10 gm White Sesame Seed

Preparation

Roast the whole pigeon with a mirepoix of carrot and celery, add the garlic, cook until a nice brown color; cook in the oven 12 to 18 minutes (depending on the size of the pigeon), glaze during cooking time Peel and cook the baby spring vegetables in salted water, finish by glazing them with shallots, finish with butter and chopped parsley. When the pigeon is ready, take out and debone, deglaze mirepoix with brown stock, and reduce, Strain and set up glazed vegetables and jus.

Dish as per chef creativity.

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