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Pigeon pastrami with vanilla

Pigeon is one of the most elegant game flavours available. Pickling it with vanilla enriches it with a luxurious, slightly bitter flavour.

Dutch vanilla by Koppert Cress has a rich and intense flavour that works exceptionally well in savoury preparations like this one.

Makes 1100g.

Allergens & dietary requirements

This component doesn't contain any allergens.


  • 1200 pigeon breast fillets
  • cloves garlic
  • sprigs rosemary
  • sprigs thyme
  • leaves bay leaf
  • 16 black peppercorns
  • 16 coriander seeds
  • pieces juniper berries
  • pods Dutch vanilla, Koppert Cress
  • 60 salt
  •  as needed sunflower oil

Preparation method

  • Beforehand, ensure there are no bullets remaining in the pigeon.
  • Trim the fillets where necessary and ensure they're thoroughly dry.
  • Blend the garlic, rosemary, thyme, bay leaf, black pepper, coriander seeds, juniper berries, Dutch vanilla seeds, and salt to create a brine.
  • Generously rub the pigeon with the brine and place in a vacuum bag. Seal well.
  • Marinate for 24 hours.
  • Rinse the fillets under ice-cold running water, then pat dry.
  • Quickly brown the pigeon fillets in a hot pan with a touch of sunflower oil. Ensure they remain undercooked!
  • Smoke the pigeon for 1 hour and 20 minutes, using a 50% oak smoke moth and 50% cherry wood smoke moth mix.
  • Vacuum seal the smoked fillets once more.
  • Cook the fillets sous vide at 56°C for 35 minutes. Rapidly cool in ice water.
  • Prior to serving, slice the pastrami using a meat slicer or by hand.

Serving suggestions

  • Delicious paired with brioche, liver parfait, and pine nut.
  • Perfect as part of an amuse bouche with red cabbage, cloves, and potato.
  • Combines well with components of parsnip, kale, and quince.