Ingredients for 2 servings
For the wild pigeon breast:
2 wild pigeon breasts
Salt and pepper to taste
2 tbsp oil
1 tbsp butter
1 sprig of fresh thyme
For the zucchini rounds:
2 medium zucchini
2 tbsp olive oil
Salt and pepper
For the crispy potatoes:
400g waxy potatoes
2 tbsp oil
Salt
For the game jus:
250ml game stock
1 shallot, finely chopped
1 tsp fresh thyme, chopped
1 tbsp butter
Salt and pepper
For the truffle garnish:
20g black summer truffle, thinly sliced
Preparation
Prepare the potatoes: Peel the potatoes and coarsely grate them. Rinse in a colander under cold water, then drain well and pat dry with a cloth. Heat the oil in a pan and spread the grated potatoes evenly. Fry over medium heat until crispy, turning frequently. After about 10-15 minutes, fry until golden brown. Season with salt and keep warm.
Prepare the zucchini rounds: Wash the zucchini and cut into rounds about 1 cm thick.
In another pan, heat the olive oil and fry the zucchini rounds over medium heat until soft and lightly browned. Season with salt and pepper. Keep warm.
Prepare the wild pigeon breasts: Season the wild pigeon breasts with salt and pepper. Heat the oil in a pan and sear the breasts on both sides (about 2-3 minutes per side) until nicely browned.
Add the butter and thyme and continue to fry the breasts for about 2-3 minutes, basting with the melted butter. Remove the breasts and wrap them in aluminum foil to keep them warm.
Prepare the game jus: In the pan used to fry the wild pigeon breasts, fry the shallots until translucent. Add the game stock and reduce by half. Season with salt, pepper, and fresh thyme. Now add the butter to the jus until it becomes creamy.
Finally, shave the fresh truffle over the top.
Nice to know: Wild Pigeon – A Fascinating Chapter in History and Culinary Art
The wild pigeon, also known as the wood pigeon, has a long tradition in European culture and cuisine. It was already prized in ancient times: Romans and Greeks kept the pigeon not only as a symbol of peace and love, but also as a delicate food. In the Middle Ages, the wild pigeon was a sought-after game dish served in manor houses and monasteries. Culinary delights include its tender, dark meat with a delicate, slightly nutty aroma.
It is considered a particularly noble game species, especially appreciated in modern cuisine during the fall and winter. Traditionally, the wild pigeon is often braised or roasted, often accompanied by rich sauces made from red wine or game stock, as well as seasonal vegetables and mushrooms. Preparation requires some experience, as the meat can dry out quickly. However, those who master the art will be rewarded with an intense flavor experience that impressively demonstrates the connection between nature and culinary tradition.
