Paul Rankin pigeon breast with sage and black pepper recipe on James Martin’s Saturday Morning

Paul Rankin served up pigeon breast with sage and black pepper on James Martin’s Saturday Morning.

The ingredients are: 4 pigeons, 2 tbsp light olive oil, ½ medium onion, finely chopped, 1 small carrot, finely chopped, ½ stick of celery, finely chopped, 1 clove of garlic, crushed, 1 bay leaf, 4 juniper berries, 8 black peppercorns, 120ml red wine, 240ml chicken stock, ½ tsp cracked black peppercorns, 1 tsp chopped fresh sage, 25g butter, Buttered spinach or cabbage to accompany and 4 springs fresh sage, to garnish.





See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.

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