Pigeon
- 3 pigeon breast halves
- ground cinnamon
- white wine for poaching
- Dust pigeon lightly all over with cinnamon.
- Sear each pigeon breast on a high heat for about 30 seconds on each side.
- Put enough wine in a pan to cover the pigeon breasts.
- Heat the wine until it is just simmering and poach the pigeon at this temperature for 7-10 minutes.
Sauce
- ¼ bottle white wine
- ½ tablespoon honey
- rosewater to taste
- 2 tsp cornflour paste.
- Combine ingredients in a saucepan and mix until smooth.
- Gently Simmer until the consistency is of double cream.
Serve the pigeon breasts with mint and coriander cous-cous and the sauce.
Pigeon
- 3 pigeon breast halves
- ground cinnamon
- white wine for poaching
- Dust pigeon lightly all over with cinnamon.
- Sear each pigeon breast on a high heat for about 30 seconds on each side.
- Put enough wine in a pan to cover the pigeon breasts.
- Heat the wine until it is just simmering and poach the pigeon at this temperature for 7-10 minutes.
Sauce
- ¼ bottle white wine
- ½ tablespoon honey
- rosewater to taste
- 2 tsp cornflour paste.
- Combine ingredients in a saucepan and mix until smooth.
- Gently Simmer until the consistency is of double cream.
Serve the pigeon breasts with mint and coriander cous-cous and the sauce.
