Add a drizzle of oil to a hot pan and pan fry the pigeon carcasses all around till golden brown. Do this on a medium heat.
Meanwhile cut the shallots in half and clean them. Then slice them in thin slices. After that clean a celeriac by removing the peel. I prefer to do this with a chefs knife, but a peeler also works. Then slice it in small even cubes. After that slice the mushrooms in thin slices. I use white button mushrooms.
Once the pigeon carcasses have a golden color add the sliced shallots, the sliced mushrooms and 200 grams of the celeriac cubes. Keep on pan frying till all the vegetables have a golden color as well. I do this on a medium heat.
Then deglaze the pan with the Madeira wine and the white wine. Reduce it till almost all the liquid has evaporated.
After that add the water with the cream, the garlic, the bay leaves and the black peppercorns. Let it simmer on a low heat for at least 6 hours.
Once all the flavor has extracted drain it and let it drip for at least 30 minutes so you don’t waste a single drop. After that bring it back to a simmer and use a ladle to remove any fat or protein that’s floating on top.
Once you’re also happy with the flavor add the livers from the pigeons we just cleaned and blend it to bind and flavor the sauce.
Then pass it through a fine sieve once more. Tap the side of the sieve to speed up the process. Give it a final taste for seasoning and it's ready to be used!
