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Pan Roasted Breast of Pigeon

Marinate breasts of pigeon in a mixture of olive oil, chopped garlic cloves and fresh sprigs of thyme. Do not use too much olive oil, just enough to glaze the breasts. About 150 ml with 4 cloves of garlic should be sufficient to glaze 6 breasts of pigeon.

Heat a pan until it is quite hot and put the pigeons onto the hot pan, pan fry for 3 minutes on either side and then rest it for 5-6 minutes jut to let the juices settle. If you like your meat very well done you could leave it on the pan for an extra 2 minutes either side.

TRUFFLE SCENTED CHIPS

In a large roasting tray place 4 legs of duck. Cover with duck fat (Available in most good supermarkets) Roast at 150 degrees for 1 _ hours until the meat falls off the bone. Allow the meat to cool down and then shred it into thin pieces. Put the duck meat into a large bowl and stir in some freshly chopped parsley and 3 dessertspoons of melted duck fat which will help to bind the meat together. Meanwhile take a sheet of cling film and line it with 4 slices of Parma ham (Two side by side). Place the duck meat all down the centre of the ham and rol it up tightly-using the cling film to tightly secure this roulade. Place in the fridge and allow to set for one hour. Slice and when you are ready to serve pop back in the oven for 3-4 minutes to heat it slightly or indeed serve it at room temperature.

TRUFFLE SCENTED CHIPS

Using a very sharp knife or a chef’s mandolin slice the potatoes very thinly. Heat a deep fat fryer to 180 degrees. Deep fry the potatoes until golden brown. Drain on kitchen paper. Transfer to a large mixing bowl and drizzle with the truffle oil, rock salt and chopped thyme.

Serve as desired with a spoon of game jus.