Pigeon in Savoy Coat with Currant Sauce and Mushrooms

A delicious mushroom dish for any occasion!

Remove the squab: Exactly detach the breast fillets from the carcass on both sides of the backbone, peel off the skin completely. Remove the rest of the meat from the bone as well as from the skin and cut it very small for the farce (put it to cool).

Season breasts with salt and pepper and fry briefly in a Reindl in hot oil and butter.

For the farce, put 200 g of pepper, salt, pigeon meat, white truffle oil, cognac and egg white in a moulinette and chop to a fine smooth consistency. Then add the cold whipped cream and cut again until the farce has a shiny surface. Now carefully fold in the truffles cut into small cubes. Spread the meat sauce evenly with a spatula on the pre-blanched savoy cabbage leaves and wrap the pigeon breasts in it.

Fry the pigeon breasts in oil until they are lightly colored.

Finish roasting in the trestle oven (preheated to 220 degrees ) for 6 min.

Serve the pigeon in a savoy coat with a light currant or fig sauce.

As a side dish we recommend a carpaccio of porcini mushrooms and grated pancakes

which are served as follows:

Finely chop the porcini mushrooms, season with salt and pepper and drizzle with the finest hazelnut oil.

Grated fritters:

Coarsely grated potatoes with egg (1 egg yolk per potato), salt and pepper.

mix. Press the mixture dry and grate the potato cakes.

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