Wood pigeon on toast with pickled girolles and elderberries by Great Northern Hotel's Mike Denman
Serves 4
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Ingredients
8 pigeon breasts
4 slices of sourdough or country bloomer
2 tablespoons elderberries
10 chicken livers
50g soft butter
1 tablespoon red wine vinegar, 3 tablespoons rapeseed oil
Watercress leaves
Salt and pepper
For the pickled girolles:
100g girolles, brushed to remove any dirt
150ml white wine vinegar
50ml water
40g caster sugar
To pickle the girolles, heat the vinegar, water and sugar until the sugar has dissolved. Then add the girolles and remove from the heat. Leave the mushrooms to cool down in the pickling liquor. They can be stored in the fridge for future use.
Remove any sinew from the chicken livers, then pan fry on a high heat. Keep them slightly pink in the middle, and then drain onto kitchen paper.
When the livers have cooled slightly, chop them with a knife, keeping as course as you wish. Mix in the soft butter to make a spreadable pate. Leave to one side.
Pan fry the pigeon breasts, seasoning with salt and pepper. They should take two minutes on the skin side, and then another minute or so on the other side. You need to keep them pink. Remove from the pan to rest.
Toast the country bread, and spread with the pate. Cut the pigeon breasts into thick slices and divide between the toasts. Scatter with elderberries and top with watercress.
Mix the red wine vinegar and rapessed oil to make a loose vinaigrette and drizzle each toast with a spoonful.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments