Getting over Pigeon Breast Phobia:
Last Autumn I acquired some medlars. I had no idea what to do with them, just a fascination with these fruit that you needed to rot before they were ready to use…I think my original plan was to make medlar cheese, but when they had bletted (rotted) there were not really enough of them. So I made a confit by bletting them, squidging them into a pan and adding an equal quantity of honey, then boiling up till I had something approaching a medlar jam or confit.
It tastes fabulous. Earthy, sweet and spicy. But where does it belong? If I was in any way a baker I might make a sour dough bread, but I’m not! So using it alongside game was an obvious way forward. I’ve used some with roast pheasant. But, that’s out of season now and I still have half a jar left.
I made another Abel and Cole order this week and decided to risk pigeon. It’s something I’ve eaten in restaurants and really not enjoyed, and something that we never ate as a family because my mum regarded pigeon as vermin…so, for me this was outside my comfort zone. But, why not? one of the advantages of cooking for yourself is that no one else gets to suffer if the dish is disgusting. This is my second attempt at Pigeon breasts with red wine and medlar jus, which I served with polenta mash and wilted spinach and it’s a recipe that has improved with a little practise.
So, I am now a pigeon fan. It’s game that is available all the year round and 6 pigeon breasts (enough for three servings) are currently priced at £5 from Abel and Cole, so extremely good value for money. And, of course like any convert I am now an advocate. Pigeon breasts are tender, well flavoured and really worth trying.
I’m sending this to Ren for her Simple and in Season challenge. Pigeon breasts are in season all the year round, but I think of most value at this sort of time of year, when you yearn for the depth of flavour of game, but a lot of things are out of season!