Pigeon pastrami with vanilla, Gastronomixs

• 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.

• 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