Pigeon Among May Beets

Sweet and sour May beets:

1. Peel the turnip and cut lengthways into 16 wedges. Place the columns in a container and bring the water, vinegar, salt and sugar to the boil and pour the hot stock over the beets. Seal the jar and let it steep in the refrigerator for 3 days.

Poultry stock:

1. Roast the bones and carcasses in the oven at 200 ° C for about 2 hours until they are dark brown. Then add the onions and roast for another 30 minutes. Mix all ingredients and divide into two pots. Cover the ingredients with water and simmer for 3 hours. Repeatedly remove fat and impurities. Pass the stock through a sieve and reduce to two liters. Set aside the poultry stock for the jus

Confection of pigeons:

1. Parry the pigeons so that the chest remains at the end. Set the wings, legs and back aside for the sauce. Discard the rest. Spread the spices on each of 5 pieces of aluminum foil. Place the chests on the aluminum foil with the breast side up and vacuum seal with the brown butter. Confection the pigeons at 70 degrees in a water bath for 20 minutes. Then cool in ice water and refrigerate until serving.

Pigeon jus:

1. Fry the pigeon sections vigorously in a saucepan. When the sections are fried, add the onions and fry them. As soon as the onions have taken on color, deglaze everything with 750ml port wine and reduce to a syrupy quality. Now add the stock and let everything simmer for 1 hour. Carefully remove grease and cloudy matter with a soup ladle. Reduce the liquid to one liter and pass through a sieve.

May beet puree:

1. Roughly cut the turnips and potatoes and sauté in 50g of the butter. Season with salt and sugar and simmer in its own juice over low heat with the lid closed. If there is not enough liquid, add a little water. After about 30 minutes, puree the beets and potatoes in a blender with the remaining 50g butter. Season to taste with vinegar, salt and sugar.

May beet ash:

1. Cut the leaves from the stems and bake in the oven at 200 ° until dark brown. Grind the leaves in a mortar and set aside for serving.

May beet stalks and slices:

1. Cut the turnip stalks 1 cm above the turnip. Cut the stems into pieces about 7 cm long. Peel the beetroot and cut into approx. Cm thick slices. Fry the stalks and slices in a little butter for 2 minutes on each side.

Serving:

1. Take the pigeons out of the vacuum bag and fry them in a little brown butter on the skin side until crispy. Detach the breasts from the carcass, season with salt and pepper. Spread two dabs of May beet puree on the plate and place one breast on each. Place the pickled wedges, stems and slices on the breasts. Spread some of the beet leaf ashes and pour in 2 tablespoons of jus.