ingredients
Pigeon on Crisp Polenta with Tomato Salsa
4 wood pigeons, plucked and drawn 2 tablespoons Butter
1 garlic clove, peeled and crushed 4 chicken livers, trimmed
pinch of powdered mace salt and pepper oil, to brush
TOMATO SALSA
4 large ripe tomatoes, skinned, deseeded and diced
2 garlic cloves, peeled and finely chopped
4 tbsp chopped mixed herbs, such as basil,
oregano and parsley
5 tbsp olive oil
TO SERVE
fried herb polenta
herb sprigs, to garnish
method
1. Mix together the ingredients for the tomato salsa in a bowl and season with salt and pepper to taste.
2. Cut the legs from the pigeons and set aside. Using a sharp knife, cut down the breastbone on each side and ease off the pigeon breasts; cover and set aside.
3. Melt the butter in a skillet, add the garlic and fry gently for 2 minutes until golden. Add the chicken livers and cook over a high heat for 5 minutes until browned on the outside, but still pink in the middle. Season with the mace, salt and pepper. Transfer to a bowl and set aside.
4. Lay the pigeon legs on the grill rack, brush with oil and grill under a medium-high heat for 2 minutes. Turn the legs over. Add the pigeon breasts to the rack, skin-side up, brush with oil and grill for 4 minutes. Turn the pigeon legs and breasts and cook for a further 2 minutes.
5. Meanwhile, warm the tomato salsa. Mash the chicken livers and spread on the hot fried polenta slices. Put on warmed plates and top with the pigeon. Garnish with herbs and serve with the tomato salsa.
