Pigeon pastrami with vanilla, Gastronomixs

Ingredients for 1100 grams

  • 1200 g pigeon breast fillets
  • 5 cloves garlic
  • 3 sprigs rosemary
  • 6 sprigs thyme
  • 3 leaves bay leaf
  • 16 g black peppercorns
  • 16 g coriander seeds
  • 4 pieces juniper berries
  • 2 pods Planifolia Black Vanilla
  • 60 g salt
  • as needed sunflower oil


  • Beforehand, ensure there are no bullets remaining in the pigeon.
  • Trim the fillets where necessary and ensure they're thoroughly dry.
  • Blend the garlic, rosemary, thyme, bay leaf, black pepper, coriander seeds, juniper berries, Planifolia Black Vanilla seeds, and salt to create a brine.
  • Generously rub the pigeon with the brine and place in a vacuum bag. Seal well.
  • Marinate for 24 hours.
  • Rinse the fillets under ice-cold running water, then pat dry.
  • Quickly brown the pigeon fillets in a hot pan with a touch of sunflower oil. Ensure they remain undercooked!
  • Smoke the pigeon for 1 hour and 20 minutes, using a 50% oak smoke moth and 50% cherry wood smoke moth mix.
  • Vacuum seal the smoked fillets once more.
  • Cook the fillets sous vide at 56°C for 35 minutes. Rapidly cool in ice water.
  • Prior to serving, slice the pastrami using a meat slicer or by hand.

Serving suggestions

  • Delicious paired with brioche, liver parfait, and pine nut.
  • Perfect as part of an amuse bouche with red cabbage, cloves, and potato.
  • Combines well with components of parsnip, kale, and quince.

Link to dish

Recept: Gastronomixs

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