Easiest Way to Make Homemade Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Prepare Award-winning Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce using 12 ingredients and 12 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce:

1. 2 whole pigeons
2. 2 tbsp vegetable oil
3. 100 ml chicken stock
4. 3 clove of garlic, crushed
5. 100 grams butter
6. 1 tbsp dried parsley
7. 100 grams black pudding
8. 2 medium potatoes, peeled
9. 1/2 tbsp caster sugar
10. 150 grams blackcurrents
11. 50 ml elderflower presse
12. 100 ml water

Steps to make to make Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce

1. Pre-heat an oven to 220°c / 200°c fan.
2. Heat the oil in a frying pan and brown the pigeons.
3. Place the pigeons in a roasting tin and cover over with kitchen foil. Place in the oven for 50-60mins (or until cooked thoroughly).
4. Cut and shape the potatoes. Remove a section off each end, then cut into 2-3 pieces.
5. Heat the butter in a saucepan on medium heat until foaming.
6. Place the potatoes flat in the saucepan and leave to cook until browned (4-5mins approx.). Gently turn the potatoes and repeat on the other side.
7. Once browned, tip in the garlic and parsley and then gently pour in the chicken stock until it almost comes to the top of the potatoes and add some of the pigeon juices.
8. Put the lid on the saucepan and reduce heat to low and cook for 25-30mins until tender. During this time baste the potatoes by spooning over the stock juices every so often.
9. Place the caster sugar, blackcurrents, elderflower presse and water in the previously used frying pan. Bring to the boil on a medium heat.
10. Reduce the heat and allow to reduce until you have an almost syruppy like consistancy.
11. Heat some oil in a frying pan and fry slices of black pudding.
12. Take the pigeon out the oven and rest for 5mins. Then serve.

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So that is going to wrap it up with this exceptional food Simple Way to Prepare Any-night-of-the-week Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce. Thank you very much for reading. I'm sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!