Glazed pigeon with gooseberries and rawit

Name: Glazed pigeon with gooseberries and rawit
Ingredients: 500 g Prestige gooseberries; 4 Garlic clove; 400 g Butter; 1 Red onion; 1 Anjou pigeon; 12 Lime leaf; 8 Red rawit chili; 15 Prestige red currants; 4 Garlic clove; 1 units.theelepel Ginger; 1 Cinnamon stick; 1 Star anise; Salt; 100 g Palm sugar; Prestige strawberries; Prestige blackberries

A dish with pigeon coated in spiced butter. The gooseberry compote adds freshness and a lightly sweet contrast, finished with red fruit.This recipe was created by Luca Carli.

Ingredients

4Garlic clove

400gButter

1Red onion

12Lime leaf

8Red rawit chili

15Prestige red currants

1Anjou pigeon

500gPrestige gooseberries

4Garlic clove

1units.theelepelGinger

1Cinnamon stick

1Star anise

Salt

100gPalm sugar

Prestige strawberries

Prestige blackberries

Preparation

Blend all ingredients in a blender until smooth.

Clean the skin of the pigeon with a torch.
Remove the head, legs, and wings.
Generously rub the pigeon with the spiced butter and let it rest overnight.
Fry the pigeon in a pan and give it a nice golden brown color all around.
Baste with the cooking juices.
Remove the pigeon from the pan and wrap in plastic wrap. Let it rest for 10 minutes.
Remove the plastic wrap and cut the breast fillets from the carcass. The meat should be pink on the inside.

Remove the stems from the gooseberries.
Blend all ingredients finely in a blender.
Then bring to a boil and cook until all the liquid has evaporated.
Season with salt.

Choose a bowl or deep plate. Place two clean oyster shells closed together in the center and place two shells open side up next to them.
Fill the shells with venison tartare. Place two pieces of oyster meat on each shell.
Season with a twist of the pepper mill. Grate some lemon zest over the top.
Pipe five dots of blackberry-miso mayonnaise in between.
Garnish with sorrel leaf, a spoonful of foamed beurre blanc, and slices of fresh blackberry.