Pigeon broth and liver dumplings (Leberknödel)

Leberknödel in a Pigeon and Cèpes broth.

 

 

Carcasses of 6 pigeons (these can be any game birds or small game)

1/2 diced onion

2 cloves of garlic

2 tbsp of olive oil

1 sprig of rosemary

3 sprigs of thyme

Break the carcasses into smaller pieces then put them in a roasting tin with the rest of the ingredients mixing so all of the pieces are covered in oil. Roast covered with foil at a high temperature (220°C) for about an hour.

Making the broth

 Browned bones and the remnants from the roasting tin

 

1 small onion halved

2cl of red wine (to deglaze the roasting pan)

3 ltrs. of good vegetable stock

2 heaped table spoons of dried soup vegetables

 

1 sprig each of Rosemary and Thyme

2 bay leaves

 

4 cloves

 

Brown the cut side of the onion, stud it with the cloves holding the bay leaves in place, place these in a large pan along with the dried soup veg and herbs

 

Transfer the bones etc. into the pan, cover with stock (I used a vegetable one) and the deglazed juices,

 

 

 

 

 

bring to the boil,

 

 reduce heat to a rolling boil,

 

 skim the scum as it rises,

 

then part cover with a lid and simmer for and hour or so.

Strain through a sieve and set aside to cool (you can skim the fat, but this is easier when completely cold)

Leberknödeln

The pigeon livers

1 small slice of calf’s liver (I would have preferred goose or game liver but alas none to be had)

4 slices of bread soaked in a ladleful of the stock

Chopped herbs (I used Rosemary and Thyme)

Panko crumbs to thicken

Salt and pepper to taste

Dice the livers and bread, put into a kitchen processor (or as I done use a mixing wand), when well mixed start adding the panko crumbs until it comes to a thick consistency, season to taste. Wet your hands and place a ball of the mixture into the palm of one hand and cover by cupping your other hand over it, now using a circular rolling motion (with your hands not your body, ya fool) form into 8 even sized balls.

To finish the broth

8 Leberknödeln

12 pigeon legs and if you like (I do) the hearts and crops as well.

150g of cleaned cèpes

Add the legs of the pigeons (and if using also the diced hearts and crops) to the broth and poach, when tender add the cèpes.

Then add the Leberknödeln and cook until they rise to the surface, it is ready to serve.

Guten Appetit