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Pigeon with elderberry, black pudding and fondant potato
- 4 peeled potatoes
- 1 garlic clove , crushed
- 2 sprigs thyme
- 125g butter
- olive oil
- 4 wood pigeon crowns
- 4 slices black pudding
- 250ml game or meat stock
- 100g elderberries
Directions:View on BBC Good Food
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