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Buxbaum Restaurant

Pigeon Royal

Course Main Course
Cuisine French
Servings 4 people
Author Daniel Kellner - Buxbaum


  • 2 pigeons
  • 250 g black salsify
  • 4 beets
  • 1/2 l beetroot juice
  • 1 tsp cumin
  • 1/2 tsp fennel seeds
  • 1 bay leaf
  • salt
  • whole black pepper kernels
  • nutmeg
  • ground cumin
  • 200 g butter
  • 1/4 l vegetable stock
  • 1 lemon


For the black salsify puree:

  1. Wash and peel the salsifies and cut them into small pieces. Sautee them with a little bit of butter and pour in the vegetable stock. When the salsifies are soft, take them out of the stock, add butter, some of the vegetable stock and a dash of milk and puree them. Add more vegetable stock until you have a creamy consistency. Season with lemon juice, lemon zest, salt and a bit of ground nutmeg. 

    Leave one piece of salsify unpeeled and cut it into fine strips or slices. Fry it in a pot with oil until crispy and set aside. 

For the beets:

  1. Bring the beet juice together with whole cumin seeds, fennel seeds, and the bay leaf to a boil. Once it starts to boil, reduce the heat and let it simmer on medium heat until it is cooked down to half of it. 

  2. Cook the beets in a pot with very salted water until they are soft. Peel the beets once they are soft and cut them into small cubes.

    Sauté them in some butter and season with salt and pepper. Add a bit of the beet reduction and let it cook. 

For the pigeons:

  1. Separate the breast and leg meat.

    Preheat the oven to 135 °C using hot air. Sear the meat in a non-stick pan and cook the leg meat cook for 8 minutes in the oven. Add the pigeon breast to the pan and let it all cook for another 6 minutes. Season with salt. 

To assemble:

  1. Spread the black salsify puree on the plate and generously scatter the beets cubes. Place the pigeon leg on top of the puree, slice the pigeon breast lengthwise and place it next to it. Finally, add the crispy salsify and spread a bit of the red beets reduction. 

Recipe Notes

Refine the dish with fresh herbs.