Braised Pigeon with Juniper Berries and Roasted Parsnips

Ingredients

• Pigeon meat with skin, raw300 g
• Parsnip, raw250 g
• Juniper berries1 tsp
• Rapeseed oil1 tbsp

Steps

1. 1

   Cut parsnips into batons and roast in the oven at 190°C for 20 minutes with half the oil.

2. 2

   Sear pigeon pieces in remaining oil in a Dutch oven.

3. 3

   Add crushed juniper berries and 150 ml water, cover and simmer for 20 minutes.

4. 4

   Serve the braised pigeon alongside the golden roasted parsnips.