Pan-fried wood pigeon breast fillet served with cranberry sauce (Main courses) 10 servings Ingredients 10 pigeon breast fillets 75 g cranberries 300 g Glace de Volaille 50 g cream 20% 50 ml (# 2 fl oz) red port-wine 150 g green cabbage 100 g napa cabbage 150 g white cabbage 5 g curry Pepper and salt 50 ml (# 2 fl oz) sweet white wine 150 g butter 200 cl (# 68 fl oz) water Method In a stockpot, mix water, Glace de Volaille, port-wine and cream. Reduce this for 25 % and mount in ¨÷ of the butter. In the mean time cut the cabbage varieties (julienne-style) and lightly blanch them in boiling water, drain and add the butter, white wine and curry. Lightly braise it with salt and pepper. In a large skillet, sear the pigeon fillets until still rare. How to serve Serve the sliced breast fillets on a bed of the cabbage varieties with the sauce poured around. Previous page | Print this recipe