Thierry Pfohl's recipe: pigeon with chanterelle mushrooms and spices and honey – the New Republic




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5dba3cf670c965da548b45c1 - Thierry Pfohl&#39;s recipe: pigeon with chanterelle mushrooms and spices and honey - the New Republic

Wood pigeon or pigeon with lean meat and rich in iron.

© NR Photo

5dba3cf0d91c11c03d8b458f - Thierry Pfohl&#39;s recipe: pigeon with chanterelle mushrooms and spices and honey - the New Republic

Pigeon with chanterelles, spice and honey juice.

© NR Photo



Chef Thierry Pfohl, director of the Nouvelle-Aquitaine gastronomy campus, offers recipes with healthy and cheap regional products.






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We are taken for pigeons, an expression that I often hear at random from my meetings. The wood pigeon or pigeon is a wild bird. He is the biggest pigeon in Europe. He is definitely taller and stockier than other pigeons. But it is threatened with extinction due to the frantic hunting it is the subject of October.
& gt; & nbsp; How to choose the pigeon & nbsp; I propose you to preserve the resource of turning to breeding pigeons of meat & nbsp; there are some good producers in Vienna who offer quality products.
& gt; & nbsp; How to prepare the pigeon & nbsp; The fowl must be ready to cook surrounded by a thin slice of bacon roasted in the oven with ceps cut into cubes.
& Gt; & nbsp; Nutrition. It is certainly not a meat that is consumed every day, but the pigeon nevertheless has an interesting nutritional value, it is a lean meat and rich in iron.
& gt; & nbsp; History of the pigeon. It is in ancient Egypt that the pigeon begins to be domesticated and raised, first of all for its flesh and then as a traveling pigeon. When a pigeon is released, it always returns to the place where it was raised and fed.
& gb; & nbsp; A good address & nbsp ;: the young pigeon farmers of Poitou La Cesse, 86600 Saint-Sauvant, tel. 06.11.54.97.32.

recipe

The recipe pigeon with chanterelles, spice and honey juice
Ingredients for four people: two beautiful pigeons, 75 g of butter, 1 kg of chanterelle mushrooms, 1 shallot, 80 g of honey, 5 g of four spices, plumes of flat parsley, fine salt, freshly ground pepper, two glasses of port wine.
Let's go into the kitchen: clean the chanterelles very carefully with a small soft brush. Cut the pigeons in half.
Chop the parsley leaves.
In a casserole, heat the butter and brown the pigeons on all sides.
Salt and pepper, close the casserole and cook for 15 minutes; the pigeons must remain rosy.
Meanwhile, fry the chanterelles in a knob of butter over high heat, add the finely chopped shallot, cook for 10 minutes.
Place the pigeons on a board, bones and remove the thighs and fillets. Deglaze the casserole with the port, the mushrooms' gravy, the honey and the four spices, let reduce.
Arrange the sauce at the bottom of the plate, place the chanterelles next to the pigeon, sprinkle with parsley.
I like to enjoy this dish with a good puree of celery.

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We are taken for pigeons, an expression that I often hear at random from my meetings. The wood pigeon or pigeon is a wild bird. He is the biggest pigeon in Europe. He is definitely taller and stockier than other pigeons. But it is threatened with extinction due to the frantic hunting it is the subject of October.
> How to choose the pigeon? I propose to you to preserve the resource of turning to the pigeons of breeding meat; there are some good producers in Vienna who offer quality products.
> How to prepare the pigeon? The fowl must be ready to cook surrounded by a thin slice of bacon roasted in the oven with ceps cut into cubes.
> Nutrition. It is certainly not a meat that is consumed every day, but the pigeon nevertheless has an interesting nutritional value, it is a lean meat and rich in iron.
> History of the pigeon. It is in ancient Egypt that the pigeon begins to be domesticated and raised, first of all for its flesh and then as a traveling pigeon. When a pigeon is released, it always returns to the place where it was raised and fed.
> A good address: the young pigeon farmers of Poitou La Cesse, 86600 Saint-Sauvant, tel. 06.11.54.97.32.

recipe

The recipe pigeon with chanterelles, spice and honey juice
Ingredients for four people: two beautiful pigeons, 75 g of butter, 1 kg of chanterelle mushrooms, 1 shallot, 80 g of honey, 5 g of four spices, plumes of flat parsley, fine salt, freshly ground pepper, two glasses of port wine.
Let's go into the kitchen: clean the chanterelles very carefully with a small soft brush. Cut the pigeons in half.
Chop the parsley leaves.
In a casserole, heat the butter and brown the pigeons on all sides.
Salt and pepper, close the casserole and cook for 15 minutes; the pigeons must remain rosy.
Meanwhile, fry the chanterelles in a knob of butter over high heat, add the finely chopped shallot, cook for 10 minutes.
Place the pigeons on a board, bones and remove the thighs and fillets. Deglaze the casserole with the port, the mushrooms' gravy, the honey and the four spices, let reduce.
Arrange the sauce at the bottom of the plate, place the chanterelles next to the pigeon, sprinkle with parsley.
I like to enjoy this dish with a good puree of celery.





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