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It’s the time of year for heart-warming dishes, says Pascal Canevet, chef patron of Maison Bleue in Bury St Edmunds and he serves up a delicious game recipe for us to try

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I love the winter season, its heather-coloured skies and sharp coldness. A heart-warming dish can lighten these long, dull days and offers the perfect excuse to dine with friends.

Locally sourced game is in season and we have an abundance here in East Anglia. This recipe is a rich, succulent, mouth-watering dish with earthy notes of roasted winter beetroot, wild mushrooms, and a delicious Bordelaise sauce. It’s packed full of flavour and your guests will relish every delicious mouthful.

Game is very lean and full of protein, so it ticks all the boxes for a fresh and healthier start to the year. Source your game from local butchers, they will prepare the bird for you, and supply good quality traceable produce.

Roast Wood Pigeon, Honey Roasted Beetroot & Bordelaise Sauce (27332839)
Roast Wood Pigeon, Honey Roasted Beetroot & Bordelaise Sauce (27332839)


Serves 4


12 wood pigeon breasts (skin off)

40g salted butter

60g King Oyster mushrooms

4 cooked baby beetroot

20g honey

1 teaspoon of water

Salt and black pepper to taste

For the Bordelaise sauce:

40g of bone marrow

3 shallots, finely chopped

30cl of red wine from Bordeaux

Thyme and bay leaf

Salt and pepper to taste

25cl of veal stock


Poach the bone marrow in salted boiling water for a couple of minutes then place it in chilled water to cool down. Reserve.

In a small saucepan, add the red wine, shallots, thyme, and bay leaf over medium heat. Cook, stirring until all liquid evaporates. Add the veal stock to the pan, season to taste and continue cooking.

Stir constantly until liquid is reduced by half. Skim and discard any foam that appears on top of the sauce. Continue cooking until the sauce has thickened enough to coat a spoon. Add the chopped bone marrow to the sauce. Keep warm until ready to serve.

Combine the honey and water in a small, very clean saucepan over medium temperature. Add the beetroot. Stir well, then cover and cook gently for 10 minutes until the beetroots are wonderfully sticky and glazed.

Add 30g of butter to a frying pan and allow to get hot. Season the pigeon and place in pan, breast down. Pan-fry 2 to 3 minutes on each side until cooked medium rare, then remove from the heat and leave to rest in a warm place for at least five minutes.

Meanwhile, pan-fry the King Oyster mushrooms with the rest of the butter for a few minutes until cooked.

To serve:

Arrange the pigeon breasts evenly on four serving plates. Add the mushrooms, glazed beetroots and finish with the Bordelaise sauce. Enjoy!


Pair with a velvety full-bodied wine, with complex aromas of red berries to enhance the rich flavour of this delicious dish. I recommend St Emilion from Bordeaux, Valpolicella Classico or Chianti Classico from Italy.

You can read more about Chef Pascal, Maison Bleue events and recipes at maisonbleueblog.co.uk

Pascal Canevet is chef-patron of award-winning Maison Bleue, an intimate fine-dining restaurant serving a modern French menu.

Churchgate Street, Bury St Edmunds.


01284 760623.