INGREDIENTS :

1 boneless pigeon - 100 g julienned vegetables (carrots, leeks, zucchini, artichoke)

For the sauce : 1 onion studded with cloves - 1 zucchini - 1 carrot - 1 / 2 leek - 1 slice of red pepper - 1 stalk celery - 1 piece of fennel - 1 orange - 33 cl beer blueberry Bourganel - 1 tablespoon frozen blueberries - olive oil - salt - pepper - 1 cup brandy picon

For the crack : 2 potatoes, grated - 1 egg - garlic - parsley

PREPARATION :

1 / Sauce : Sauté all vegetables in a base of olive oil, including the orange cut into 4 - Add the picon - Salt and pepper - When the vegetables are transparent, cover with 25 cl of beer Blueberries Bourganel - Add the frozen blueberries and simmer covered for 30 minutes - Pass through a chinois and reduce by half.

2 / Coves : Mix the grated potatoes with the beaten egg, garlic, and parsley - Salt and pepper - Pour into hot skillet with a little olive oil in order to get 2 flat patties of about 1 / 2 inches thick, and the size of a bottom of base - Although brown and hot reserve

3 / Pigeon : Lightly return the julienned vegetables in a little oil - The pigeon is boned, stuffed with julienne vegetables, then rebuild and mend - the brown for a few minutes on the jig, then pass 15 minutes in oven at 180 ° - Arrange the plate with the creek bottom, and there lay half pigeon 1 - Pour the beer sauce and serve very hot - Warm the remaining beer and pour foam on the pigeon topped