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Pigeon breast with red wine gravy, roast leeks and wild mushrooms
- 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:View on BBC Food
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