Pigeons in Spring Roll Dough

Mix room-warm butter with spices Oe honey, pepper and salt. Coat all over with a brush. In a small roaster, heat a little oil. Sear pigeons over medium heat on each side the thighs. Turn onto the breast and sear there as well. In the same roasting pan, sear the livers all around for just a few seconds and set aside.

Then change the frying pan. The pigeons now in it in a little bit of fresh oil in the 250 degrees hot stove form. Cook for exactly 4 minutes.

After this cooking time rest the pigeons at least 10 min in a warm place. After the resting time cut the pigeons from the skeleton.

Remove the old fat from the roasting pan in which the pigeons were initially roasted. Heat again on the stove top. Use the mirin to dissolve the drippings, add soy sauce and chicken stock.

Add glace de viande, coarsely chopped pigeon carcasses and simmer everything together on low heat for 8 minutes. Strain the sauce and cook to a syrupy consistency.

Cut the pigeon leg meat into fine cubes as well as the Shii Oe Take mushrooms. Sauté both in a frying pan with a little oil and a few drops of sesame oil and glaze with a tablespoon of the pigeon sauce. Spread the spring roll dough with the cleaned but raw spinach, the vegetable strips and the meat- mushroom mixture. Top with the pigeon breasts and chicken livers. Fold in and finish quickly and crispy in a frying pan.

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