Pigeon With Beetroot, Berries And Buttermilk Recipe

Recipe By Great British Chefs

Perfectly pink wood pigeon breasts are paired with salt-baked baby beetroot, sweet fresh berries and a tangy buttermilk dressing in this british game starter from ivan tisdall-downes. Brought together with a rich jus made from the pigeon carcasses and garnished with foraged chickweed, it's a colourful dish that's perfect for celebrating autumnal flavours.

4.7
16 Rating - Rate
Non Vegdiet
4hr 45minstotal

ingredients serves

4
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Ingredients For Pigeon With Beetroot, Berries And Buttermilk Recipe

Nutrition
value
3155
calories per serving
182 g Fat250 g Protein132 g Carbs43 g FiberOther

Current Totals

  • 182 g Fat
  • 250 g Protein
  • 132 g Carbs
  • 43 g Fiber

MacroNutrients

  • Carbs
    132 g
  • Protein
    250 g
  • Fiber
    43 g

Fats

  • Fat
    182 g

Vitamins & Minerals

  • Calcium
    1762 mg
  • Iron
    24 mg
  • Vitamin A
    114 mcg
  • Vitamin B1
    2 mg
  • Vitamin B2
    3 mg
  • Vitamin B3
    61 mg
  • Vitamin B6
    5 mg
  • Vitamin B9
    743 mcg
  • Vitamin B12
    4 mcg
  • Vitamin C
    67 mg
  • Vitamin E
    15 mg
  • Copper
    6 mcg
  • Magnesium
    696 mg
  • Manganese
    7 mg
  • Phosphorus
    3656 mg
  • Selenium
    214 mcg
  • Zinc
    26 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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