Venison fillet with wild mushrooms and chestnuts, José Pizarro The Swan Inn, from Andalusia: Recipes from Seville and beyond by José Pizarro, published by Hardie Grant
Photo copyright: Emma Lee
Simon Goodman’s pigeon pie recipe Simon Goodman is chef and owner of The Duke of Cumberland Arms and says: “Pigeon is great to cook at any time of year and the combination of pigeon with wild mushrooms in this recipe is like autumn on a plate. I think it is so important to use seasonal local produce; there is nothing like getting up on a fresh autumnal morning, pulling on the wellies and heading off shooting to escape from the hustle and bustle of a busy kitchen.”
Two pigeon breasts
200g wild mushrooms
500g puff pastry
One tablespoon olive oil
One clove garlic
One pinch salt
One pinch pepper
150ml red wine
20g pea shoots
One tablespoon wholegrain mustard
• To make the pigeon stock, fry off chopped onion, leek, celery, carrot and then add the pigeon carcass, cover with water and bring to the boil, skimming off any impurities from the top of the pan. Then allow the stock to simmer for 20–30 minutes.
• To make the puff pastry parcel, roll out the pastry and cut two rectangles. Cut out the centre of one and place on top of the other and egg wash. Place in oven until golden brown and then leave to one side.
• Reduce the pigeon stock and red wine by half resulting in a sauce-like consistency, then add wholegrain mustard and leave to one side.
• Fry off the wild mushrooms in butter with garlic, salt and pepper. Fry the pigeon breasts skin side down in a combination of butter and oil for two to three minutes, turning until both sides are golden brown and leave to rest.
• Place the puff pastry parcel in the centre of the plate, fill with wild mushrooms and place slices of the pigeon breasts on top. Pour the red wine and mustard sauce around the parcel and garnish with pea shoots.