Cured Pigeon

This was amazing!

 

Ingredients

6-8 pigeon breasts, bonesless skin off

50g Maldon sea salt

50g granulated sugar

A 6 inch sprig of savory or thyme

3 Bay leaves

5 Cloves

9g Garlic cloves

6 Black peppercorns

1 Orange zest

1 Lemon zest

250ml Red wine

10 Juniper berries

 

Method

Crush all spices and herbs before using

1.       Add salt and sugar to wine and bring to the boil

2.       Pour yourself a glass of wine and drink it

3.       Remove wine solution from stove and add other ingredients

4.       When cool, place pigeon in marinade, cover and chill

5.       Pour another glass of wine and drink

6.       Turn pigeon every 12 hours for 48 hours

7.       When the meat is sufficiently cured it should be fairly firm to the touch

8.       If it still feels tender, continue to marinade for a further 12 hours

9.       Wipe off excess marinade, wrap in cling film and freeze until solid

10.   Unwrap and slice as thinly as possible

11.   As you slice, put it on a plate or it will clump

12.   Roll up around some wild herbs or serve on a bed of greenery

 

From Chris Horridge, Executive Head Chef at Cliveden