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The Printing Press recipe: Roast wood pigeon with hazelnut crowdie

Colin Fleming, head chef at the The Printing Press Bar & Kitchen, shares his delicious recipe for roast wood pigeon with heritage beetroot and hazelnut crowdie

Published: October 22, 2015
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1 Seal pigeon crown until golden and add butter, thyme and garlic
Baste the wood pigeon and roast in the oven at 200 degree C for 4-5 minutes, then leave to rest in a warm place.

2 Next, grate half of the hazelnuts into crowdie cheese mix and place in a piping bag, now roast the pigeon legs until golden brown.

3 Then, sweat down the shallots until nutty brown and de-glaze with sherry vinegar and add port and reduce until the liquid has evaporated.

4 Next, add chicken stock and reduce again until you have the consistency of a sauce and finish with some of the pan juices from the pigeon.

5 To serve, pipe the crowdie mix around the plate, before scattering with beetroot.

6 The pigeon is then sliced on top and dressed with leaves, pigeon dressing and chopped and grated hazelnuts.


  • 1 wood pigeon
  • Thyme
  • Clove of garlic
  • Butter
  • 30g heritage beetroot roasted, peeled and diced into 1cm cube
  • 10g candy beetroot peeled and sliced on mandolin and pickled
  • 15g crowdie cheese softened with double cream
  • 5g roasted hazelnuts (skin removed)
  • 10g shallots sliced
  • 20ml ruby port
  • 1 tbls sherry vinegar
  • 50 ml dark chicken stock
  • 15g ruby chard
  • 5g frisee lettuce
  • Salt and pepper
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