Cracker Pack 2019

Seared Wood Pigeon

Ben Burdass, The Old Ship Inn, Ringmer
Serves: 4
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  • Jus-Rol Twisted Corner Baskets 4
  • Wood pigeons 2 (breasts only, use carcass and legs for stock)
  • Small beetroots 2 (cooked and cut into a 1cm dice)
  • Blackberries 50g
  • Mixed leaves 50g
  • Madeira 100ml
  • White wine 100ml
  • Shallots 2
  • Garlic clove 1
  • Bay leaves 2
  • Thyme 4 sprigs
  • Rocket handful
  • Olive oil 50ml
  • Seasoning Egg 1 (yolk only for glazing)


  1. Preheat oven to 180°C/Gas Mark 4.
  2. Defrost Jus-Rol baskets on baking sheet. After a few minutes, prick centre well and fold sides over. Brush with egg yolk, bake for 12 minutes, until golden.
  3. Thinly slice shallots and garlic, gently fry, add white wine, Madeira, herbs and slowly reduce.
  4. Blend rocket, olive oil and seasoning to make rocket oil for dressing.
  5. Sear the pigeon in a very hot pan with a little oil for 1 to 2 minutes on each sides. Remove whilst still rare and rest.
  6. Strain sauce through a chinoise.
  7. To serve, slice pigeon, arrange in basket and dress with sauce. Garnish with mixed leaves, arrange diced beetroot and blackberries around plate and drizzle rocket oil.
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