Legendary Dishes | Sperrins Bacon-wrapped Pigeon Breasts with Mushrooms and Onions, Mushroom Sauce and mashed Potatoes

Pigeons

  • 8 pigeon breasts, marinated
  • 16 steaky bacon slices, stretched, halved
  • 12 small onions
  • 12 small white mushrooms, quartered
  • 45 ml game jelly
  • 1 tbsp vegetable oil
  • 1 tsp black pepper
  • Salt, large pinch
  • Water

Season the pigeon breasts, wrap a half slice of bacon around one side, then around the other side.

Fry the bacon-wrapped breasts in oil, turning to ensure all sides are sealed. Remove to small casserole dish.

Fry the onions in the bacon fat and oil until they take on a little colour. Set aside.

Fry the mushrooms over a low heat. Set aside.

Deglaze the pan with the jelly and some water.

Sauce

  • 300 ml game stock
  • 12 small white mushrooms, quartered
  • 1 tbsp red currant jelly

Combine the stock, jelly and mushrooms in a pot, reduce until the liquid begins to thicken.

Finish

Arrange the fried mushrooms and fried onions around the bacon-wrapped breasts in the casserole dish, pour in the jelly from the frying pan.

Bake uncovered in a hot oven, around 210ºC, for 20 minutes.

Serve the breasts with the mushrooms and onions, mushroom sauce and mashed potatoes.