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Pigeon breast with red wine gravy, roast leeks and wild mushrooms


Pigeon breast with red wine gravy, roast leeks and wild mushrooms Recipe

Ingredients:
  • 4 garlic
  • tsp picked thyme
  • 6 black peppercorns
  • 4 tbsp cold-pressed rapeseed oil
  • 8 wood pigeon
  • 2 tbsp sugar
  • 200ml red wine
  • 2 sprigs thyme
  • 6 juniper berries
  • 12 baby leeks
  • 1 tbsp butter
  • handful wood ear mushrooms
  • 15-20 wild brown closed-cup mushrooms
  • 1 garlic
  • 2 tbsp cold-pressed rapeseed oil
  • salt and freshly ground pepper
Directions:
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Rank

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