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Juniper-smoked pigeon

A dish by Thomas Bühner, made with caramelized pumpkin juice and pigeon jus.

Ingredients

600gPigeon
juniper needles

Fennel seed
Olive oil
Sunflower oil
smoked pigeon leg
Pepper
Thyme
Bay leaf
Rosemary

20Onions
20pigeon bones
6lRed wine
Sunflower oil
20kgpigeon meat

5Hokkaido pumpkins
xanthan
5butternut squash

Preparation

  1. Remove the head, legs, feathers, and innards from the pigeon and let it rest overnight in the fridge.
  2. Place the pigeon together with the juniper needles in the smoker for 20-30 minutes, or at least until the pigeon has absorbed the delicate aroma of the smoke.
  3. Crisp the skin of the pigeon with hot air. Then roast the pigeon in an oven at 110°C for 15-30 minutes (depending on size). Remove the pigeon from the oven when the center reaches a temperature of 48°C.
  4. Let it rest at a temperature of 60°C. Then cut the pigeon into pieces and crisp the skin again with hot air.

  1. Mix the different types of oil together with the herbs and place this along with the pigeon leg in a vacuum bag. Leave in the fridge overnight.
  2. The next day, place the vacuum bag in a water bath at 65°C for 3.5 hours. Remove the vacuum bag and take the pigeon out of the bag.
  3. Crisp the skin with hot air.
  4. Remove the thigh bone and cut the leg into portions. If necessary, you can reheat the pigeon in a water bath at 62°C for 10 minutes. Then crisp the skin again.

  1. Roast the meat at 300°C until golden brown, turning it regularly and collecting the fat.
  2. Slice 10 onions and brown them in some sunflower oil, then add 3 liters of red wine and let it reduce completely.
  3. Add the roasted meat and fill the pan with water. Let it simmer very gently for 8 hours so all the flavors can infuse well.
  4. Spoon off the fat occasionally and store the pan in a cool place after 8 hours. Repeat this process the next day. This time use only the pieces of meat and add the liquid from the previous day. Let it simmer again for 8 hours and cool down.
  5. Store the pan in a cool place overnight and the next day reduce the jus to the desired thickness and flavor. Skim off the fat.

  1. Halve the pumpkins and roast them in an oven at 220°C until they are black. Remove from the oven after 30 minutes and pass through a superbag.
  2. Reduce the collected liquid slightly and thicken with some xanthan.
  3. Add a smoky flavor with the smoked juniper needles.