Roasted Pigeon, Black Pudding, Fondant Potatoes and a Blackcurrent Sauce

• 2 whole pigeons
• 2 tbsp vegetable oil
• 100 ml chicken stock
• 3 clove of garlic, crushed
• 100 grams butter
• 1 tbsp dried parsley
• 100 grams black pudding
• 2 medium potatoes, peeled
• 1/2 tbsp caster sugar
• 150 grams blackcurrents
• 50 ml elderflower presse
• 100 ml water

1. Pre-heat an oven to 220c / 200c fan.
2. Heat the oil in a frying pan and brown the pigeons.
3. Place the pigeons in a roasting tin and cover over with kitchen foil.
4. Place in the oven for 50-60mins (or until cooked thoroughly).
5. Cut and shape the potatoes.
6. Remove a section off each end, then cut into 2-3 pieces.
7. Heat the butter in a saucepan on medium heat until foaming.
8. Place the potatoes flat in the saucepan and leave to cook until browned (4-5mins approx.).
9. Gently turn the potatoes and repeat on the other side.
10. Once browned, tip in the garlic and parsley and then gently pour in the chicken stock until it almost comes to the top of the potatoes and add some of the pigeon juices.
11. Put the lid on the saucepan and reduce heat to low and cook for 25-30mins until tender.
12. During this time baste the potatoes by spooning over the stock juices every so often.
13. Place the caster sugar, blackcurrents, elderflower presse and water in the previously used frying pan.
14. Bring to the boil on a medium heat.
15. Reduce the heat and allow to reduce until you have an almost syruppy like consistancy.
16. Heat some oil in a frying pan and fry slices of black pudding.
17. Take the pigeon out the oven and rest for 5mins.
18. Then serve.

pigeons, vegetable oil, chicken, clove of garlic, butter, parsley, black pudding, potatoes, sugar, blackcurrents, elderflower, water

Taken from cookpad.com/us/recipes/335981-roasted-pigeon-black-pudding-fondant-potatoes-and-a-blackcurrent-sauce (may not work)