Welsh Grilled Pigeon Breast with Blackberry Sauce

Introduction

Authentic Welsh-style grilled pigeon breast with a rich and tangy blackberry reduction. Perfectly seared and juicy, this recipe brings out the bold flavors of pigeon, finishing with a sweet-tart sauce that complements the gaminess of the meat.

Ingredients

• 4 pigeon breasts
• 2 tbsp butter
• Salt and freshly ground black pepper
• 1 cup fresh blackberries
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1/4 cup red wine
• 1 sprig fresh rosemary
• 1 garlic clove, minced
• 1 tbsp shallots, finely chopped

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood on top of the napkins.
4. Light the napkins and allow the fire to build up.
5. Wait about 20 minutes for the grill to reach optimal grilling temperature.

Step 2: Prepping the Pigeon Breasts

1. Pat the pigeon breasts dry with a paper towel.
2. Season generously with salt and freshly ground black pepper.
3. Melt 1 tablespoon of butter on the flat cooktop griddle.

Step 3: Searing the Pigeon Breasts

1. Place the pigeon breasts on the center grill grate for a high-temperature sear.
2. Cook for about 30 seconds per side for a crisp exterior.
3. Move the breasts to the flat griddle cooktop to finish cooking to desired doneness.
4. Remove the meat from the grill when the internal temperature is 15°F below the target.

Step 4: Making the Blackberry Sauce

1. On the flat cooktop, add the remaining butter, shallots, and garlic.
2. Sauté until fragrant, about 1 minute.
3. Add blackberries, honey, balsamic vinegar, and red wine.
4. Let simmer while mashing the blackberries slightly to release the juices.
5. Cook until the sauce thickens, about 4-5 minutes.
6. Remove the rosemary sprig and season to taste.

Step 5: Serve and Enjoy

1. Slice the pigeon breasts against the grain.
2. Drizzle blackberry sauce over the slices.
3. Serve immediately and enjoy.

Tips

• Use wild-caught pigeon for a more authentic flavor.
• Let the meat rest for at least 5 minutes before slicing.
• Adjust sweetness by adding more or less honey.
• For a smokier flavor, let the wood burn down before grilling.

Variations

• Orange Zest Blackberry Sauce: Add fresh orange zest to brighten the sauce.
• Spicy Blackberry Sauce: Add a pinch of chili flakes for a subtle heat.
• Herb-Infused Butter: Mix butter with thyme and sage for extra aroma.
• Port Wine Reduction: Substitute red wine with port for a richer sauce.
• Berry Medley Sauce: Mix raspberries and blueberries with blackberries for layered flavors.

Best Pairings

• Side: Grilled asparagus or rosemary-roasted potatoes.
• Drink: A glass of full-bodied red wine, such as Malbec or Shiraz.
• Dessert: Dark chocolate tart or vanilla bean panna cotta.

Conclusion

This Welsh-inspired grilled pigeon breast with blackberry sauce is a unique and flavorful dish that showcases the versatility of the Arteflame grill. Perfect for a gourmet outdoor cooking experience, it combines bold flavors with a succulent, tender texture.