Roast pigeon with celery and apple compote

Ingredients for Roast pigeon with celery and apple compote

Instructions for Roast pigeon with celery and apple compote

To prepare the Roast pigeon with celery and apple compote recipe, please follow these instructions:

Season the pies with salt and pepper. Place them on a grate and put them in a hot oven, 200 degrees 15 minutes. Take them out and let them rest for 5 minutes.

Divide the celery and boil it in a spacious pot of water until it covers for 5 minutes. Add the apple that is divided into quarters without a core house. Cook it another 5 minutes. Pour the water off and add cream. Season with salt and pepper. Mash it lightly with a fork and turn with fresh fried horseradish.