Roasted dove on watercress

Name: Roasted dove on watercress
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 pigeons ready to cook (à approx. 400 g); 4 Garlic cloves; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 discs Bacon; 1/8 l Madeira; 1/8 l Red wine; 200 ml clear chicken stock; 4 Federation Watercress (approx. 200 g each); 3 TABLESPOONS Walnut oil; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon and marjoram

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 pigeons ready to cook (à approx. 400 g)
4 Garlic cloves
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 discs Bacon
1/8 l Madeira
1/8 l Red wine
200 ml clear chicken stock
4 Federation Watercress (approx. 200 g each)
3 TABLESPOONS Walnut oil
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon and marjoram

Directions

1
Wash pigeons and pat dry. Peel the garlic and press it through the garlic press. Mix half of the garlic, olive oil, some salt and pepper. Rub the pigeons with it. Put 1 slice of bacon on each pigeon and wrap it with kitchen string.
2
Place on the fat pan of the oven. Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for about 15 minutes. Remove the bacon slices and fry for another 3 minutes. Then wrap in aluminium foil and let it rest for 10 minutes.
3
Meanwhile, dissolve the gravy with Madeira, red wine and chicken soup. Let it boil down in the pot at high heat for about 5 minutes. Pour through a sieve and keep warm. Wash, sort and roughly chop the cress.
4
Heat 2 tablespoons of walnut oil. Fry the rest of the garlic in it. Let the cress collapse on top. Season with salt, pepper, lemon juice and remaining walnut oil. Arrange pigeons halved on the watercress.
5
Garnish as desired with lemon and fresh marjoram. Sauce extra rich.