BREAST OF PIGEON
INGREDIENTS
6 pigeon breasts
2 cloves garlic
Black peppercorns
Bay leaf
Pineapple or green pawpaw skin
20 gr. brandy
Virgin olive oil
PREPARATION
Mix the garlic cloves, black pepper, pineapple skins and brandy and blend in a kitchen robot. Gradually add oil as if making mayonnaise, until smooth. Brush the pigeon breasts with the marinade and chill for 24 hours.
TO SERVE
Remove the marinade from the breasts and leave to stand at room temperature for 1 hour.
Griddle each breast for 1 minute on each side.
Cut into thin slices and serve with cooked fairy ring mushrooms.