Gill Meller’s pan-roast pigeon with sorrel and bacon

Method

1. Put all the ingredients for the brine in a pan set over a medium heat. Bring
to a simmer, then remove from the heat and leave to cool completely.
2. Put the pigeon breasts in a glass/ceramic bowl and pour over the cooled brine. Cover and chill for 12 hours or overnight.
3. Remove the pigeon from the brine (discard the brine) and pat dry with kitchen paper. Put on a plate, cover with cling film and chill until needed.
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5. Heat the oil in a frying pan over a medium heat. Fry the bacon until golden and starting to crisp. Turn up the heat and add the pigeon breasts. Fry for 2-3 minutes on each side (it needs to be pink in the middle), then transfer the pigeon and bacon to a plate. Cover with foil to keep warm.
6. Lower the heat and add the butter. When it foams, add the shallot and cook, stirring regularly, until softened. Pour in the stock, bring up to a simmer and bubble until most of the liquid has evaporated.
7. Cut the sorrel leaves into rough ribbons and add to the shallot. Give the sorrel a stir to ensure the leaves are nicely wilted. Add the cream, stir, then bring the sauce up to a simmer. Cook for 1-2 minutes until the sauce has thickened slightly. Season, then remove the pan from the heat.
8. Divide the bacon among 4 warmed plates. Slice the pigeon thickly and arrange next to the bacon on the plates. Spoon the sorrel sauce onto the plates and serve.