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Breasts of Wood pigeon with date chutney and Madeira Sauce Recipe provided by: Andy may, Head Chef Kinlcoh House, Perthshire

Ingredients: Breasts of Wood Pigeon with Date Chutney and Madeira Sauce

4 tblsp olive oil 4 wood pigeons 4 slices white bread 50g butter, melted

Date Chutney

500g pitted dates 250g onions 1tsp allspice berries 15g salt 300ml soft brown sugar salt and freshly ground black pepper

Method: To make the chutney, finely chop the dates and onions and tie the allspice berries in muslin. Place all the ingredients in the pan, stir until the sugar is dissolved, then simmer gently until thickened. When cool, pot and seal.

Madeira Sauce

450 ml Madeira 50 g mushroom trimmings 3 shallots, finely sliced 450 ml chicken stock 75 ml port ¼ bay leaf 1 sprig thyme dash of sherry vinegar

Method: Place half of the Madeira in a stainless steel pan, bring to the boil, then simmer until reduced to a thick syrup. Add the remaining Madeira and reduce by half.

Place the mushrooms, shallots, stock and port in another pan, and simmer until reduced by half. Skim, add to the Madeira and return to a slow simmer, skimming as required. Add the herbs and vinegar and cook for 5 minutes. Strain into a clean pan through a double layer of muslin and bring slowly to the simmer, skimming as necessary. Sautéed Morels and Chanterelles and Roasted Shallots and Chestnuts To serve Heat the olive oil in a pan and brown the pigeons on all sides. Remove the breasts and use the carcasses to make stock. Oil a roasting tin, sprinkle the breasts with salt and pepper and roast for about 5-6 minutes in a preheated oven at 200°C (gas mark 6), keeping them pink. Rest, covered, in a warm place for 10 minutes before serving. Cut out rounds of bread, about 10cm in diameter, soak in melted butter and bake in the oven until golden brown and crisp. To serve, warm the chutney slightly in a small pan and place a spoonful in the centre of a plate, with a crouton on top, and the pigeon breast on top of that. Serve with sautéed mushrooms, roasted shallots, and the Madeira sauce drizzled around.

Recipe provided by: Andy may, Head Chef Kinlcoh House, Perthshire

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