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Roast Pigeon Recipe With Braised Butter Beans
4hr 15min
Roast pigeon with braised butter beans - Used as a bed for squab in this roast pigeon recipe, the butter beans will need to be soaked overnight. When in season, this dish from Bryan Webb looks great garnished with some skinned broad beans, or accompanied with some wild rice. Roast pigeon is a wonderful alternative to standard Sunday roasts.
Ingredients
Meat
• 4 Squab pigeons
Produce
• 7 Bay leaf
• 300 g Butter beans
• 1 head Celery
• 150 g Mushrooms, wild
• 2 Parsley stalks
• 4 Shallot
• 5 sprigs Thyme, fresh
Canned Goods
• 150 ml Beef stock
• 150 ml Chicken stock
Baking & Spices
• 1 Black pepper
• 1 Salt
Oils & Vinegars
• 1 Olive oil
• 2 tbsp Olive oil
Dairy
• 40 g Butter
Beer, Wine & Liquor
• 50 ml Brandy
• 100 ml Madeira
• 100 ml White wine