The journey of the tumbling dove

Preparation	7h
Difficulty	Medium
Game	Partridge
Calories	400 - 500
Activity	M 37 ; F 51
People	4

Ingredients

N 2 breasts of tumbling dove
Skin of the tumbling dove
Cleaned wild boar casing
N 4 legs of tumbling dove
Mixed wild herbs in oil
N 2 necks of tumbling dove
N 2 livers of tumbling dove
Beans in oil to taste
Fresh chervil to taste
Bones of tumbling dove
N 2 intestines of tumbling dove
N 2 green onions (the green part is essential)
N 4 bay leaves
N 6 black cardamom pods
Pepper to taste
N 10 bay berries
Elderflower capers to taste
N 2 fillets of tumbling dove
Garum of tumbling dove
mL 60 brandy
N 2 hearts of tumbling dove
N 2 gizzards of tumbling dove
elderberry jam and candied elderflowers to taste

Kcal 409*

*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

Begin by breaking down the wood pigeon, keeping all parts intact, especially the neck skin.
For the chips, boil the wood pigeon skin in water for at least 4 hours, then allow it to dry. Fry at 170°C in oil until crispy.
Remove the fillet and skin from the breast, wrap it in well-cleaned wild boar caul fat, and dry-age for a minimum of 7 days. At service, cook the heart on a cast-iron plate set over embers.
Bone out the legs, removing the femur, and stuff them with a chopped mix of wild field herbs. Tie with kitchen string and marinate for at least 7 days. Cook slowly over embers, allowing the skin to render and become crisp and golden.
Finely chop the remaining breast meat without the fillet and combine it with the chopped liver, seasoning with pepper and bitters.
Using a piping bag, stuff the wood pigeon neck and tie it with kitchen string, piercing it with a needle to prevent fermentation.
At service, sauté the fava beans in a micro-perforated pan over embers and cook the neck using two skewers. Finish the dish with fresh chervil.
Roast the carcasses over embers. In a rondeau, sweat the spring onion, add the intestine previously washed in vinegar, all the aromatic herbs, and the roasted and smoked bones; then cover with water and add the concentrate.
Cook covered for at least 6 hours, then remove the lid and continue cooking until a thick sauce forms. Desalt the elderflower capers in water and add them to the previously strained sauce.
Trim both fillets and marinate them for 2 hours in a mixture of brandy and wood pigeon garum at a 2:1 ratio.
Finely chop the heart and gizzard (washed and cleaned). Spoon elderberry jam on top and garnish with a candied elderflower.
Plate the dish using the different preparations, serving them on separate small plates to highlight the various flavors and textures.

The journey of the tumbling dove

Ingredients

Preparation

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