Roast pigeon with truffle sauce

Sprinkle the birds with salt and pepper and tie with kitchen Twine.

You heat the oil in a saucepan, heat the skillet and birds on the side of the chest, a high flame for a few minutes.

Turn it around, let them Brown briefly also on the other side, and then toss them in a preheated oven (180 degrees) for 15-18 minutes, bathing them with their cooking.

At the end, let them rest for 3-4 minutes.

Sliced roasted pigeons: drill a cut between his chest and thighs, then turn them outwards to remove them.

Divide the two breasts by a cut along the breastbone, then soak off the carcass.

Also pull the wings at the joint.

Put the carcasses of pigeons in a potato masher covered with a clean towel and press firmly to let out all the juice possible.

Prepare the sauce: place the truffle conservation liquid in a small saucepan and let it reduce to moderate heat until a quarter of the initial amount.

Merged then the poultry and then reduce to a third party.

Finally, incorporate restricted fund very cold butter.

Bring to the boil the truffle sauce, then mix in the juice obtained from carcasses.

Place the pigeon meat into two individual dishes, on a bed of freshly made polenta, sprinkle everything with the sauce, garnish with truffle slices and serve.

---ADVICE.

Check the doneness of a bird by inserting the tip of a skewer of steel in the thickest point of the thigh: a pinkish juice escapes, means that the meat is not cooked yet.

The right doneness is reached when, pricking the meat, this makes a transparent liquid.