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Roast Squab Pigeons with Rosti Galettes, Baby Leeks and a Wild Mushroom Fricassée

Roast seasoned squab pigeons served with crispy potato and bacon galettes, tender baby leeks, and a rich mushroom cream sauce.

GourmetFrenchGameDinner PartyMushroomPigeon
Estimated Nutrition
Calories
788
kcal / serving
3152 kcal total
Carbs
25.7g
per serving
102.8 g total
Fat
62.2g
per serving
248.6 g total
Protein
28.1g
per serving
112.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
60
g
Butter
unsalted
40
g
Butter
unsalted, for fricassée (part 1 of 60g)
20
g
Butter
unsalted, for fricassée whisking (part 2 of 60g)
75
ml
Double Cream
50
g
Butter
clarified
Liquids
50
ml
Madeira
fortified wine
110
ml
Chicken Stock
Meat
4
piece
Squab Pigeon
cleaned
150
g
Smoked Streaky Bacon
cut into lardons
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
4
sprig
Thyme
fresh
2
clove
Garlic
halved
1
tsp
Chervil
freshly chopped
OilsFats
15
ml
Vegetable Oil
1 tbsp
15
ml
Vegetable Oil
1 tbsp for röstis
Vegetables
8
piece
Leek
baby
200
g
Shallot
finely chopped
200
g
Wild Mushrooms
mixed, cleaned
400
g
Potato
King Edward variety, peeled
110
g
Shallot
finely sliced for röstis

Method

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