Follow Cookwork on Twitter
Follow Cookwork on Facebook

Dark Pigeon Stock for Wood Pigeon Marinated in Pomegranate Juice, and Saffron Gold

Icon_missing_medium

rating

  • Current rating: 5.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
1 rating
prepare
cook
4
serves

INGREDIENTS

2 bones of wood pigeons
1 carrot
1 turnip
5 shallots
1/2 leek
1 L water
1 ml extra virgin olive oil

INSTRUCTIONS

  1. 1
    Brown the pigeon bones together with the thighs. Add the diced vegetables and bake until caramelized. Pour over the water and simmer for 4 hours, without reducing too much. Strain and clarify with a vegetable brunoise and a beaten egg white. Strain again.
Spinner Loading