Autumn Pigeon Breast

Preparation	1h
Difficulty	Easy
Game	Partridge
Calories	300 - 400
Activity	M 29’, F 40’
People	4
Wine pairing	Pergola DOC Aleatico

Ingredients

N 2 whole pigeon breasts
G 250 (about 9 oz) chicory
N 1 red beet
G 200 (about 7 oz) fresh chanterelle mushrooms
N 1 small pomegranate
N 10 red grape berries
Butter to taste
Extra virgin olive oil to taste
Salt to taste
Fresh thyme to taste

Kcal 327*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Start by bringing two pots of water to a boil. In the meantime, peel the beet, slicing it into thin pieces about 2 mm thick. Prepare the chicory by washing it thoroughly.
Clean the chanterelle mushrooms, removing any residual dirt. Rinse them in cold water and cut them into pieces about 5 mm in size.
Add salt to the boiling water in both pots. Blanch the beet slices for a few minutes and the chicory for about 1’.
Drain the chicory, cut it into smaller pieces, and transfer it to a colander to remove excess water. Once drained, season with a drizzle of extra virgin olive oil.
Drain the beet slices and transfer them to a tall plastic container. Add a little extra virgin olive oil and blend everything until you get a smooth, homogeneous mixture.
Clean the pomegranate and extract the seeds. Trim the grapes and cut a few of the berries in half for decoration.
Heat a little oil in a shallow pan, then add the chanterelle mushrooms. Season with salt, increase the heat, and let them cook for a few minutes until they dry out from their cooking water.
Separate the pigeon breasts. Meanwhile, heat a little butter with fresh thyme in a non-stick pan. Add the pigeon breasts and, continually basting them with the melted butter, cook over high heat for about 5-7’ (depending on the size of the breasts). Season with salt, remove from the pan, and slice them obliquely.
Plate by creating an inner circle of beet sauce. On top of the sauce, place the chanterelle mushrooms and pigeon breasts. Create an outer border with the chicory, decorating with pomegranate seeds and halved grape berries.

Autumn Pigeon Breast

Ingredients

Preparation

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