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December
2006 Recipe
Roast
Pigeon with Thyme, Raspberries, and Whisky Gravy
Inspiration for this recipe comes from Scotland, a country famous
for its raspberries, and above all its grouse, game birds that can
fly at nearly 100km/60 miles an hour. Grouse are dark-fleshed and
pungent, and pigeon is the nearest readily available alternative.
Serves 4
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4
pigeon, cleaned and oven ready
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8
sprigs of thyme
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4
tablespoons Scotch whisky
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330g/12oz raspberries
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2
tablespoons butter
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salt
and pepper
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8 thin
slices bacon
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1
tablespoon flour
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250ml/8fl oz/1 cup chicken stock
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1
tablespoon redcurrant jelly
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Heat
the oven to 220ºC/425ºF/Gas 7. Set aside four sprigs of thyme
for decoration. To release fragrance, pound the rest in a mortar
and pestle, or with the base of a heavy pan. Pour over 3
tablespoons of whisky and leave the thyme to soak.
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Crush
half of the raspberries and put them inside the pigeons. Spread
the birds with butter, sprinkle with salt and pepper and lay the
soaked thyme on top. Wrap the birds with sliced bacon so they
are held firmly. Truss the birds with string (see Glossary p.00)
and set them in a roasting pan. Pour over any whisky left from
the thyme. Roast the birds, turning occasionally, for 30
minutes, until well browned and legs do not resist when pulled.
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Transfer the pigeons to a dish, cover with foil and keep them
warm. To make the sauce: Discard all but one tablespoon of fat
from the pan. Stir in the flour and cook until brown, 1-2
minutes. Pour in the chicken stock and bring to the boil,
stirring to dissolve the pan juices. Simmer until reduced and
slightly thickened, 2-3 minutes. Strain the sauce into a small
pan, whisk in the jelly and stir over a low heat until melted.
Stir in the remaining raspberries and a tablespoon of whisky and
cook for 1 minute until the raspberries are just soft. Season
the sauce to taste.
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Discard strings from the pigeons and set them on warm individual
plates or a platter. Spoon over a little sauce and decorate with
sprigs of thyme.
On
the Side: You must try Stovies (p.00), a potato dish that is
universally popular in Scotland.
In
the Glass: A forthright red from the Rhône, or a clone based
on the Syrah grape. |
