Mountbatten Hunting
mountbatten_huntingOur brand ambassador from Germany, Mountbatten Hunting, has a special recipe for us: pigeon breast with polenta talers and balsamic red wine onions. It is suitable both as a starter and as a main course (2 breasts per person will work for a starter). Mountbatten Hunting says that preparing it sous vide makes a perfect cooking point and shares how to prepare fried polenta in a super delicious way.
Of course, as a hunter, Mountbatten chooses his own hunted birds. He finds the process highly enjoyable because of the time he can spend with his family, friends, and dogs. Pulsar Merger LRF XP50 thermal imaging binoculars are perfect for observing birds, and, as Mountbatten Hunting says, “I really like that they feel like traditional binoculars, and I can observe with both eyes.”
So, let’s get started with the recipe!
Ingredients
For the meat:
- Pigeon breast (Mountbatten Hunting prefers the one from own hunt)
- Rosemary
- Butter
- Thyme
- Clove of garlic
For balsamic red wine onions:
- Silver onions from the jar
- Red wine
- Game stock
- Balsamic cream
- Salt
- Pepper
For polenta:
- Cornmeal
- Knob of butter
- Grated Parmesan cheese
- Salt
Preparation
Preparation of the pigeon breast:
Vacuum-seal the pigeon breasts with rosemary and a pat of butter.
Set the sous vide device to 54 °C and let the water heat up.
Place the sous vide bag in the water bath for 25 minutes.
Melt some butter in a pan. Place the pigeon breasts in the hot butter together with the rosemary, thyme, and a clove of garlic.
Sear briefly on both sides and keep spooning the butter over the pigeon breasts.
Preparation of balsamic red wine onions:
Remove the silver onions from the jar and drain them.
Heat the onions together with some red wine and game stock in a pan.
Add the balsamic cream and reduce to the desired consistency.
Season to taste with salt and pepper.
"Preparing pigeon breast sous vide makes a perfect cooking point, while frying polenta before serving makes it even more delicious."
Preparation of polenta:
Boil the water in a pot, add salt and slowly stir in the desired amount of cornmeal.
Simmer the polenta over low heat for about 10 minutes, stirring frequently.
Let it simmer for another 15 minutes.
If desired, add a knob of butter or grated Parmesan cheese.
Spread the polenta on a baking tray and allow it to cool. Then cut into pieces and fry in butter before serving. According to Mountbatten Hunting, preparing it this way, you have less stress, and the fried polenta tastes even better.
Finally, arrange everything nicely and garnish with a sprig of thyme.
Bon appétit and Waidmannsheil from Mountbatten!
"I really like that the Pulsar Merger LRF XP50 feel like traditional binoculars and I can observe with both eyes.”
Before purchasing any night or thermal vision device, please make sure you adhere to the local legislation and only use it when it is allowed. Our ambassadors come from various countries and travel a lot, which allows them to test different devices. We do not encourage or support the illegal use of our devices in any events. If you wish to learn more about export and sales restriction policy, please visit the following link: Export and Sales Restriction Policy.