Recipes

Entrées

Autumn salad of young pigeon sprinkled with old Geuze Cuvée René

Ingredients:

4 young pigeons

4 dl old Geuze

100 grams green beans

8 cherry tomatoes

1 carrot

assortment of lettuce

butter

4 radishes

1 bundle of rosemary

1 onion

Preparation:

Season the pigeon both inside and out and sear on all sides. Allow to cook slowly with finely chopped carrot and onion. In the meantime cook the green beans and rinse them under cold running water. Wash the lettuce and mix it with the green beans and finely sliced radishes. Remove the gravy and sprinkle the pigeon with Geuze Cuvée René.

Presentation:

Remove the legs and the breast filets from the carcass. Place the salad in the middle of the plate and put the filets and legs on top. Pour a bit of reduced gravy around the salad and decorate with a skewer of rosemary and cherry tomatoes.