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Roasted Pigeon with Potato Cakes and Wild Mushrooms

Pan-fried pigeon breasts served over crispy cranberry-thyme potato cakes with a savory wild mushroom and gravy sauce.

DinnerGourmetMushroomsPigeonPotato Cakes

Estimated Nutrition

Per Serving Total
Calories 821.2 kcals 1642.4 kcals
Carbohydrates 32.7 grams 65.4 grams
Fat 59.1 grams 118.2 grams
Protein 39.3 grams 78.6 grams
Cook Time
25 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
200
ml
Light Gravy
ready-made
Dairy
30
g
Unsalted Butter
15
g
Unsalted Butter
for potato cakes
50
g
Butter
for mushrooms
Fruits
1
tbsp
Cranberries
fresh, blanched
0.5
piece
Lemon Juice
juice only
Meat
4
piece
Pigeon Breasts
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
tbsp
Thyme
fresh, chopped
1
tbsp
Thyme
fresh, chopped
OilsFats
10
ml
Vegetable Oil
15
ml
Vegetable Oil
for potato cakes
Vegetables
2
piece
Baking Potatoes
boiled for 8-10 minutes in skins and drained
200
g
Mushrooms
horse, chestnut or shiitake, cut in half

Steps

  • Season the pigeon breasts with salt and pepper.
  • Fry the pigeon in oil and butter for 3 minutes per side until cooked.
  • Grate the par-boiled potatoes into a bowl and season.
  • Mix the thyme and cranberries into the potatoes with your hands.
  • Shape the mixture into two 10cm wide patties.
  • Fry the potato cakes in butter and oil for 4 minutes per side until golden.
  • Sauté the mushrooms and thyme in butter until softened.
  • Stir in the gravy and lemon juice then cook until the mushrooms are tender.
  • Serve the pigeon atop the potato cakes and finish with mushrooms and gravy.