Name: Anjou pigeon, sweetcorn purée, red onion petals and bacon popcorn
Total time: 3 h
Ingredients: 2 pigeons, preferably Angou pigeons; 200g of Alsace bacon, rind removed; 25g of popcorn; 2 corn on the cob; 1/2 lemon, juiced; olive oil; salt; 2 corn on the cob; 25ml of olive oil; salt; 1 red onion, peeled; 2l red wine; 1 1/2 tsp xanthan gum; 60g of sugar; 50ml of Cabernet Sauvignon vinegar; 1 tsp salt; black pepper; turnip seedlings

Anjou pigeon, sweetcorn purée, red onion petals and bacon popcorn

by Agnar Sverrisson

Ingredients

Game

2 pigeons, preferably Angou pigeons

Fresh Meat

200g of Alsace bacon, rind removed

Oils & Vinegars

olive oil
25ml of olive oil
50ml of Cabernet Sauvignon vinegar

Beverages

2l red wine

Speciality Ingredients

1 1/2 tsp xanthan gum