Pigeon with pumpkin mousse and small vegetables

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Pigeon

Ingredients : ½ unity of pigeon, 100 gr. of pumpkin mousse, 50 gr. of cream and 100 gr. of vegetables.

Preparation

Clean the pigeon, taking the impurities and the legs out. Remove the thighs and the breasts. Sauté the breast and the thighs and set aside.

Make the mousse with cream and pumpkin and set aside. Sauté the vegetables. Roll the breast fitting up.

Make a small quenelle with the mousse, put the vegetables on one side and the pigeon on the top. Finally put the rolled breast and the entire thighs.