Deliciouslyorkshire | Recipes | A Surprise of Pigeon

Brought to you by Stephanie Moon – deliciouslyorkshire Champion of the year 2009-2010 and Rudding Park – a privately owned luxury hotel and golf course set in beautiful Parkland within easy access of both York and Leeds.

Method

1. Season the pigeons with salt and cracked black pepper.
2. Using a butter knife apply the softened butter inside and around the bird.
3. Remove the leaves off the rosemary and thyme, chop finely, then sprinkle the herbs over and inside the birds.
4. Take the peeled quartered apples and stuff them inside the pigeons, this will give the pigeons a sweet centre and enhance the flavours, and taste great alongside the puff pastry and red wine jus.
5. Now roll out the pastry and wrap up the pigeons individually so that the birds are totally encased in the dough.
6. Mould the pastry around the legs of the pigeon and allow the bones to stick out slightly.
7. Next, put the egg yolks and a large pinch of salt in a bowl and mix together using a pastry brush.