Butternut Squash & Pigeon Risotto Recipe

In Autumn, Blog, Seasonal Recipes, Uncategorised, Winter by Luke Stuart0 Comments

One of our fave Game recipes to try yourselves

For more ideas on how to prepare your Game get involved on one of our Feathered & Furred courses

Wood Pigeon & Butternut Squash Risotto

1 wood pigeon

2 rashers pancetta bacon

Rapeseed oil

Butter

Thyme / rosemary

Pigeon preparation

  1. Carefully remove the legs from the pigeon and take out the thigh bone from each.
  2. Take one piece of pancetta bacon and roll around each leg thigh keeping the shape of the leg.
  3. Place into a sous vide bag with a little seasoning, knob of butter, rosemary and thyme, seal and water bath.
  4. Remove the breasts and place into a sous vide bag with a little seasoning, knob of butter, rosemary and thyme, seal and cook.
  5. Once cooked, remove and finish in a frying pan to colour with a little butter and oil.

Legs – 2 hours @ 80 degrees

Breasts – 20 minutes @ 58 degrees

 

Butternut Squash Risotto

Butternut Puree

1 small squash

White chicken stock (enough to cover)

40g butter

Sprig of rosemary

2 cloves garlic, roughly chopped

1 shallot, roughly chopped

Rapeseed oil

Double cream, dash

Method

Preheat oven 200˚c

  1. Peel and dice the butternut squash into roughly 2.5cm cubes.
  2. Mix with a little rapeseed oil, garlic, shallots and rosemary and place on a tray to roast in the oven until soft and golden.
  3. Once roasted place into a saucepan with chicken stock and butter, reduce liquid quickly and then blend in liquidiser.
  4. Pass through a fine sieve, finish with a little double cream.

Butternut Squash Risotto continued…

Risotto base

1 onion, finely diced

60g Arborio rice

Boiling water

Salt and pepper

250g chicken stock

40g butter

Parmesan

Fresh herbs to garnish

Method

  1. Cook the onion with a small amount of rapeseed oil.
  2. Add the rice, mix well and season.
  3. Slowly add simmering water, a little at a time to the rice. Stir regularly, adding more water as necessary until the rice is cooked through.
  4. Pour onto a flat tray to cool quickly to the stop cooking.
  5. To assemble:

Place your chicken stock in a shallow pan with butter. Bring to the boil, reduce by a third.

Add your cooked rice and enough butternut squash puree to flavour.

Warm through carefully so you do not break down the rice.

Season add your parmesan and fresh herbs.

Serve completed dish.

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