Breast of Pigeon with Ham Hock and Asparagus garnished with baby sprouts and port wine sauce

INGREDIENTS

16 English Asparagus tips
8 Pigeon breasts
1 Ham Hock
1/2 cup of Port Wine
2 table spoons of red currant jelly

METHOD

Cook the ham hock by placing it in a pan, cover with water and chopped onion, carrots and celery, bring to boil and simmer for 3 hours, until the small bone will pull out.

Cook asparagus in boiling salt water until just cooked then dip in refreshing ice cold water, to keep its colour.

For the sauce bring to boil and reduce the port wine and red current jelly.

Preheat a pan on the stove for the pigeon and add butter and oil, cook pigeon for 2 minutes on each side for pink and 3 - 4 minutes for medium to well done.

Remove and rest for 1 minute

TO PLATE

Warm up the asparagus and ham hock in a little pan and season to taste, place in middle of the plate then slice up pigeon and sit on top, spoon the sauce around the dish and sprinkle with baby sprouts.

Note: I always top with a selection of baby sprouts, I use wheat, chickpea, red bean and radish sprouts, if you cannot get hold of any use watercress and pine nuts.