As carol singers walk the streets in full voice I decided to cook some pigeon breasts given to me by Winterbourne Game of Dorset. There are many recipes but one I like is pigeon served with Bury Black Pudding with beetroot, apple, citrus and pea shoot salad. An ideal wine for this meal occasion is a Malbec from France called Durou, its earthy notes work well with the black pudding and beetroot.
I finally serve with a jus of wine seasoned with pepper, salt, a sprig of thyme and a spoonful of Edmond Fallot Dijon mustard on a bed of mashed Maris Piper potato.
This dish reminds me of my childhood when I would be the bag carrier for the local farm hands that would take me out shooting along the Chess Valley, where pigeons and pheasant would be shot and stuffed into a large Brady game bag. The pigeons were usually stripped of their breasts out in the field and their carcasses left out for carrion and foxes.