Care to share your recipe please?
I've done this a few times and it's lovely!!
Heat the butter in a pan until it foams. Throw in the pigeon breasts with the sage, allowing them to cook gently for about two minutes per side, then take them out to rest. Place the chicken livers in the pan and cook for three minutes, adding more butter if necessary.
- Butter to fry with
- 10 pigeon breasts
- 12 fresh sage leaves, chopped
- 200g (7oz) chicken livers
- A splash of sherry vinegar
- 1 tbsp cognac
- Salt and pepper
- 200g (7oz) melted butter
- 100ml (4fl oz) double cream
- Melted butter for topping
Now pour the sherry vinegar and cognac into the pan. Season. Chop the pigeon breasts up a little and pour the lot into a food processor. Whizz until the pigeon pate mix is really fine, then add the melted butter in a steady stream (if it looks like it is going to split, stop).
Now pour in the cream and stop whizzing. Taste for seasoning and pour into a serving dish. Cover with more melted butter and chill for a day. Serve the piegon pate with toast and home-made piccalilli.