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Will Holland cooks wood pigeon sous vide to ensure perfectly cooked, rare meat. To contrast the pigeons rich, gamey flavour the chef adds spoonfuls of braised lentils and a vibrant salsa verde, made with anchovies, capers and parsley.
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The next day, drain and rinse the lentils and place in a saucepan. Cover with cold water, bring to the boil and simmer gently for 20–25 minutes, or until tender
3
Drain the lentils and season to taste with salt and sherry vinegar. Keep warm until ready to serve
Cut the radicchio into quarters, keeping the core intact. Lightly brush with oil and char on the chargrill pan or barbecue for 1–2 minutes on each side. Keep warm until ready to serve
Deep-fry the beignets for 2–3 minutes, or until golden and crisp. Season with salt
12
Remove the pigeon breasts from the vacuum bag and sear in a hot frying pan for 10 seconds on each side. Slice lengthways as thinly as possible and season with the sea salt
To serve, spread the salsa verde across the base of 4 plates. Add a piece of radicchio, a few spoonfuls of lentils and 3 black pudding beignets to each plate. Divide the carved pigeon between the plates and garnish with the frisée
Will Holland's career path was set at age fourteen, at Bristol's Swallow Hotel under Michael Kitts. After training at college, Holland worked with Michelin-starred chefs at the Homewood Park Hotel and at Gravetye Manor Hotel.
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Sous vide wood pigeon with salsa verde and black pudding beignets
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Sous vide wood pigeon with salsa verde and black pudding beignets
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