September 28th, 2016

Chef’s Corner

Chef’s Corner Chef’s Corner

Paul Napper, head chef at the Evesham Hotel writes for the Observer

Medieval Wood Pigeon in Red Wine

In celebration of the Battle of Evesham Festival 2015, I have crafted a medieval-esque recipe using readily prepared wood pigeon with red wine.

It is thought that the majority of people drank wine and ale instead of water during the 13th Century and beyond, due to the fact that apart from fresh streams or natural springs, most water was stagnant and unsafe to consume.

Ingredients

2 prepared and ready to cook wood pigeons

Good handful of thyme, sage and rosemary

2 Tbsp olive oil

2 slices of sour dough bread

25g Butter

4 garlic cloves, crushed but not peeled

150ml Red wine

Method:

1. Heat oven to 220oc/gas mark 7 and then generously season the pigeons.

2. Place most of the herbs in the cavities of each bird along with a garlic glove.

3. Heat the butter and oil in a shallow oven proof pan and brown the pigeons on all sides for around 5 minutes.

4. Remove the birds and then fry the sour dough on one side only until golden (adding more butter to the pan if required)

5. Turn the bread over and sit a pigeon on each slice of the bread and scatter the remaining herbs and garlic into the pan

6. Pour over the red wine and put the pan in the oven for 20 minutes then remove and leave to rest for 10 minutes.

7. Serve the pigeon straight from the pan with the bread

This is an excellent recipe for a Sunday dinner, and serves as a great reminder of the success and resounding support for the Battle of Evesham Festival 2015!

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