Chef Roman Tishchenko had the idea to combine pigeons and black grapes for a succulent combination. He presents you with his recipe for successfully cooking the bird and fruit, thus providing a result that will please your taste buds.
If we imagine chefs straining their brains to imagine their recipes, and working like chemists in their new dishes, Roman Tishchenko brings a little humility back to creating dishes of high gastronomic value: sometimes, it’s just a ‘fantastic mix of ideas’, a happy coincidence.
If the chef, best known for his participation in Top Chef, chose to marry pigeons with black currants, it was because, in search of fruit products for his recipe in the famous Ferme Fruit Rouge, he passed by a pigeon fancier who supplies him with birds. Delicate, quality meat.
The rest happens in the kitchen and becomes delicious. We can only salute the talent of the chef which we will now strive to reproduce.
Recipe and encounter can be found in our offer * succulent ! , broadcasts on Saturdays at 11:25 am in France 3 Grand Est, Bourgogne-Franche-Comté, Hauts-de-France and Centre-Val-de Loire.
Enough for 4 people
- 1 pigeon
- 1 eggplant
- Butter / black currant butter
- gooseberry pepper
- Black raspberries
Pickled mustard seeds
- 2 parts vinegar
- 1 part sugar
- 3 volumes of water
Heat the mixture to dissolve the sugar, then add the mustard seeds, letting them swell without boiling.
Add a few drops of the black currant solution until the mustard seeds continue to swell. Do not hesitate to put it back on the fire gently and then get rid of it.
Place the eggplant directly on the gas until the skin burns. The eggplant will taste smoky, not burnt.
Once the peel is charred, the eggplant is left to cool and then removed from the hair.
To cook pigeons, heat a little oil and butter in a casserole dish, then add the eviscerated pigeons.
Brown the pigeon well from all sides by gradually lowering the heat without placing it in the oven.
Let the bath rest after cooking.
Trim pigeon legs, then put them back in the casserole to finish cooking.
Cut the rest of the pigeon into strips.
Prepare meat juice source
- poultry wings
- Corpses (bring them well with butter)
Prepare the broth:
- stew everything
- Melt with red wine
- Leave it to cook for an hour.
- Strain it to reduce it
- Add 1/4 blackcurrant butter to the smoothie plus a few fresh blackberries to add a refreshing taste.
- Turn off the heat once you add the black currants to cool it down a bit.
Cut the warm eggplant into slices. Season them with a little salt and black pepper.
Arrange the eggplant slices on a plate.
Put the pepper and salt on the pigeon breasts, then arrange them in the middle of the dish on the eggplant.
Pour a few drops of juice with black currant berries.
Add a few mustard pickles, which will act as a condiment.
Finally, add a few nasturtium leaves.
A little extra from the chef
Put the eggplant directly on the fire to “charring” and remove the peel more easily and get a light smoky taste.
Bon appetite !