Black Forest Pigeon

Black Forest Pigeon

Tristan Prudden shares his go-to pigeon recipe.
Course Main Course
Cuisine Pigeon
Servings 4 people


  • 8 Pigeon breasts
  • 300 g Cherries
  • 100 ml Chicken stock
  • 100 g Bitter dark chocolate
  • 20 Baby red beetroots
  • 1 Stripy beetroot
  • 1 head Spring cabbage
  • Butter
  • Oak Moss
  • Griottine cherries
  • Salt & pepper for seasoning


  • Thyme
  • 1 bulb Garlic
  • 4 Shallots
  • 1 litre Game stock
  • 100 ml Red wine
  • 100 ml Madeira
  • 100 ml Port

Chocolate soil

  • 100 g Caster sugar
  • 100 g Ground almonds
  • 60 g Plain flour
  • 50 g Cocoa powder
  • 67.5 g Melted butter


The sauce

  • Thinly slice two shallots and peel 2/3rds of the bulb of garlic.
  • Place in a pan with a small handful of thyme, port, madeira and red wine. Boil and reduce to a syrupy consistency.
  • Add this to the game stock and reduce it to a thick sauce consistency before passing.

Chocolate soil

  • Mix all ingredients together and spread in a thin layer on a lined baking tray.
  • Bake at 160°c for 20 minutes, mixing every five minutes. Once cooked break up and cool.


  • Take the bottom off the spring cabbage. Peel off a few of the outside leaves and discard. Choose a few nice leaves and take the remaining woody stalk off. Wash and dry and slice the leaves into strips approximately 3-5cm wide.
  • Peel and thinly slice the stripy beetroot. Reserve the slices until plating up.
  • For the baby beets, place them in a foil parcel with oil and sea salt. Roast at 180°c until tender. Remove from foil and peel and keep for later.
  • Wash the moss. Bring two pans of water to the boil. Blanch the moss for five minutes in one pan then put straight into the other for a further five minutes.
  • Drain and dry on a cloth and then deep fry until crisp.

Cherry and chocolate puree

  • Finely chop 200g of the cherries and put in a small pan with a little water. Cover and cook until soft.
  • Puree the mixture, then pass and reserve in a small pan ready to finish.


  • Reduce the chicken stock a little and add the remaining cherries.
  • Reheat the cherry puree, add the chocolate and mix until it's all melted.


  • Season the pigeon and fry in a hot frying pan until you get a nice caramelisation on both sides.
  • At this point add the baby beets and a large knob of butter.
  • Cook for a further 1-2 minutes depending on the size of the breasts.  You want the pigeon to be medium rare.
  • Blanch the cabbage in boiling salted water, then drain.
  • Plate up with a swipe of the puree and a generous dusting of chocolate soil.
  • Arrange the beets, moss and pigeon breasts on top.
  • Drape some of the cabbage leaves on and drizzle with the sauce.
  • Finally add a few slices of the stripy beetroot and the Griottine cherries and serve.


Tanners Wine

Wine pairing

Langhe Nebbiolo, Tibaldi 2020 – £21
A hint of black cherry is the key here, from the Barolo grape, without having to pay top dollar
BASC members can obtain a special discount through Tanners, find out more here.
Keyword Pigeon