Gourmet Alsace > Gastronomy and Alsatian recipes > Recipes by Alsatian Chefs

Diminuer la taille du texte Augmenter la taille du texte Recipe suggested by Eric Westermann

 

Ingredients for 8 servings

 

Pigeon :

 

Pigeons: 8 
Butter : 40 g
Fine salt: 8 g 
Peanut oil: 20 g

 

Pigeon gravy :

 

Pigeon gravy:

Carcasses of 8 pigeons
White chicken stock: 400 g
White wine: 40 g
Garlic: 15 g
Chopped shallot: 60 g
Peanut oil: 100 g
Butter: 10 g

Stuffing

Celeriac: 600 g
Olives in brine: 24 g
Butter: 15 g
Crystallised lemon: 6 g
Almonds: 20 g
Currants: 14 g
Curcuma: 4 g
Coriander: 1 bunch
Fine salt: 8 g

Vegetables

Black grapes: 120 g
Apple: 100 g
Quince: 240 g 
Roseval potatoes: 500 g
Artichoke: 400 g
Butter: 20 g
Young carrots: 240 g
Celery sticks: 500 g
Baby spinach: 200 g
White wine: 4 g
Brown veal stock: 100 g
Fine salt: 6 g

 

Preparation

Pigeon gravy

Break up the carcasses, cook them until they turn brown, cook the chopped shallots until they sweat, add the bouquet garni and garlic. Deglaze with white wine and reduce. Cover with the stock.

Cook and sieve. Reduce until you get the right texture. Add the chopped coriander.

Stuffing

Peal, wash and cut the celeriac into 15 mm cubes.

Lightly fry in a knob of butter, add the spices, crystallised lemon, currants and olives. Season to taste.

Bake in a covered dish in the oven at 160°C for 1 hour. The gravy must be reduced. Roast the almonds cut into stick shapes.

Chop the fresh coriander.

Mix  everything together.

 

The pigeon

Dress the pigeon, bone it via the back. Remove the wings and leave the legs. Season.

Stuff with 70 g of farce, bind it.

Brown the pigeon all over and roast in the oven at 180°C for 20 min. Leave to stand for 20 minutes. Remove the string.

Deglaze the casserole with water and cover with the pigeon gravy.

 

Trimmings

Trim the artichokes down to the heart, peal and cut the vegetables. Braise them except for the potatoes which are roasted. Deglaze with white wine, cover with the brown stock and the white stock, cover and roast in the oven.

Pan fry fruit, season to taste.

Once the fruit and vegetables are cooked,  reduce the cooking juices to a syrupy texture and coat them.

Serve.

 


Informations :

Restaurant Le Buerehiesel
4 Parc de l'Orangerie
67000 Strasbourg
Tél : 03 88 45 56 65
> contact by email
> visit the web site

Opening :