Truffle slicer with wooden handle

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.

Wagyu beef is known worldwide for its exceptional quality and exquisite flavor. Here are some interesting facts and information about Wagyu that illustrate what makes this meat special:

Origin: Wagyu originated in Japan. The term "Wagyu" means "Japanese cattle" (wa = Japanese, gyu = cattle).

Breeding: Wagyu breeding dates back to ancient Japanese cattle breeds first documented in the 2nd century AD. These cattle were originally used as working animals and were subject to special breeding and care conditions.

Breed:

Main lines: The most well-known Wagyu breeds are the Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. The Japanese Black breed is the most widespread.

Marbling:

Fat distribution: Wagyu is famous for its high fat marbling, meaning that intramuscular fat is evenly distributed throughout the meat. This marbling ensures a tender texture and rich flavor.

Health benefits:

Fat composition: Wagyu beef contains a higher proportion of unsaturated fatty acids, which are considered healthier, and is thus rich in omega-3 and omega-6 fatty acids, which are important for health.

Bison fillet in straw with black truffle and caramelized figs and grilled vegetables

Ingredients for 1 person
For the bison fillet:
1 bison fillet (approx. 200-250 g)
Straw (special food straw, untreated animal feed)
2-3 tablespoons olive oil
Salt and pepper to taste
2-3 sprigs of fresh thyme or rosemary
1 black truffle (freshly shaved)

For the caramelized figs:
2-3 fresh figs (quartered)
2 tablespoons butter
2 tablespoons honey or sugar
1-2 tablespoons balsamic vinegar
A pinch of salt and pepper
A few walnuts for garnish

Preparation:

Preparing the straw:
Soak the straw in a bowl of red wine so that it doesn't burn during cooking. It should be soaked for at least 30 minutes.

Preparing the bison fillet:
Take the bison fillet out of the fridge about 30 minutes before frying so that it reaches room temperature.
Rub with olive oil and season with salt and pepper.

Frying the fillet:
Heat a pan over high heat and add a tablespoon of butter. When the butter foams, fry the fillet for about 2-3 minutes per side to get a nice crust.
Place the fillet on a plate and let it rest for a short while.

Straw garnish:
Drain the soaked straw and place it evenly in a heat-resistant dish or on a baking tray.
Place the fillet on the straw, add the fresh herbs and spread the truffle slices on top.

Cooking in the oven:
Preheat the oven to 180 °C (top/bottom heat).
Place the dish with the bison fillet in the oven for about 5-7 minutes to mix the flavors and finish cooking the meat. Check the core temperature to ensure the meat stays medium rare (approx. 55-57 °C).

Prepare caramelized figs:
In a separate pan, heat the additional butter and then add the quartered figs.
Add the honey or sugar and caramelize the figs for about 2-3 minutes until they are soft and lightly golden brown. Add the balsamic vinegar and bring to a boil briefly so that the sauce thickens slightly. Season to taste with a pinch of salt and pepper.

Serve:
Remove the fillet from the oven and carefully remove the straw. Arrange on preheated plates with fresh straw.
Place the caramelized figs on top and garnish with a few chopped walnuts if desired.
Drizzle with a little extra balsamic vinegar if desired.

Nice to know:
Bison meat cooks through more quickly than beef, so take it out much earlier and let it rest a little longer.