Pigeon breast with raspberry – blackberry – basil 2 persons
1½ shallots, chopped
1 stem celery
1 tbsp butter
6 juniper berries, crushed
1 carrot, grated
4 tbsp flageolets, cooked (or little white beans)
3 sprigs of parsley, the leaves
½ cup of greenpeez (peas sprouts)
50 gr mixed lettuce
100 gr raspberries
1à2 tl raspberry – blackberry – basil
½ tl raspberry schnapps from Etter
10 leaves of basil, torn
3 tbsp olive oil extra virgin
1 tbsp balsamic vinegar
salt / pepper
Cut the breast fillets of the pigeons, sprinkle with a little of the crushed juniper berries and a little grated carrot and put away cool.
Roughly chop the rest of the pigeons and fry with shallot, celery, carrot, juniper berries and garlic in a little butter. Add a cup of red wine and a cup of game stock and let it simmer for an hour.
Meanwhile, make the dressing of the olive oil, balsamic vinegar and pepper and salt to taste. Beat the dressing well with a whisk to create an emulsion.
Put the flageolets and half chopped shallot in the dressing and let it marinate.
Wash the lettuce and set aside.
Sieve the pigeons and collect the liquid. Reduce the liquid to a soft sauce. If necessary, beat in a small lump of cold butter for more consistency.
Put the mixed lettuce in a bowl and mix with the raspberries, basil leaves and greenpeez.
Divide the salad over two plates and spoon the dressing with the flageolets and shallot over them.
Beat the pigeon breasts clean and fry them gently brown and rosé in butter on both sides! Let them rest on a board for a while so that the juices can retreat and the meat no longer loses blood. Cut into thin slices and place the pigeon breasts tilewise on the salad and let a teaspoon of raspberry – blackberry – basil run over it per breast.
To make the raspberry – blackberry – basil slightly more fluid, stir in half a teaspoon raspberry schnapps.
Finally, sprinkle with chopped parsley and a breeze of pepper from the mill.