Pigeon breasts, in black cherries and cranberries sauce

Savoury recipe

10 persons as main course

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Pigeon breasts, in black cherries and cranberries sauce
Manfred Stevens

Manfred Stevens

Chef
  1. Pigeon breasts, in black cherries and cranberries sauce

    Ingredients

    • Frozen fruit purée 100% : Black cherry - 300 g
    • Frozen fruits IQF : Lingonberry - 80 g
    • Pigeon breasts - 10pièces
    • Salt - 1 prise
    • Peanut oil - 30 ml
    • White pepper - 1 prise
    • Red wine - 100 cl
    • Butter - 80 g

    Preparation 
    Warm up the cherry puree with the red wine until thicken.
    Prepare the pigeon breasts.  

    Progression 
    Pan fry the seasoned pigeon breasts in peanut oil. Keep warm.
    Bring to the boil the cherry sauce with the cranberries for 5 seconds.
    Gradually whisk in the diced butter.
    Spoon the sauce over the plates. Slice the breasts in two and arrange over the sauce.
    The cranberries bring a bright red colour.

    In this step

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    Frozen whole fruit and pieces IQF

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