Pigeon & buckwheat sauce

3	pigeon carcasses
	The pigeon trimmings
1	celeriac
250 grams	shallots
200 grams	white button mushroom
250 grams	white wine
1 liter	water
500 grams	cream
0.5 bulb	garlic
4	bay leaves
60 grams	buckwheat
50 grams	cold cubes of butter

Pour a drizzle of oil in a hot pot and start pan frying the pigeon carcasses and all the trimmings from before. Really make sure you get a nice golden brown color all around. Meanwhile we can cut our vegetables. First clean the celeriac and cut 200 grams in even cubes. Then cut the shallots in half and clean them. Now slice them in even thin slices. Do the same with the button mushrooms. Then once the pigeon trimmings start to color add the cut vegetables and pan fry it for another 5 minutes. After that deglaze the pan with the white wine and let it vaporize. Now add the water, the cream, the garlic that’s cut in half and the bay leaves. Let this simmer on a low heat for at least 6 hours. Once all the flavor has been extracted drain the sauce and let it drip for at least 30 minutes, so you don’t waste a single drop. Then toast the buckwheat at 180 degrees Celsius for 20 minutes. Once toasted and still hot add the buckwheat to the sauce and while the heat is off let it marinade for 2 hours. After that pass the sauce through a fine sieve and tap the side of the sieve to speed up this process. Now if necessary reduce the sauce a bit to intensify the flavor and then bind it with the cold cubes of butter. Add them cube by cube while stirring to thicken the sauce. Give it a taste for seasoning and then keep it in your fridge for later.

Recipe used in pigeon & buckwheat dish