Pigeon breast with red wine gravy, roast leeks and wild mushrooms

INGREDIENTS

• 4 garlic
• ½tsp picked thyme
• 6 black peppercorns
• 4 tbsp cold-pressed rapeseed oil
• 8 wood pigeon
• 2 tbsp sugar
• 200ml red wine
• 2 sprigs thyme
• 6 juniper berries
• 12 baby leeks
• 1 tbsp butter
• handful wood ear mushrooms
• 15-20 wild brown closed-cup mushrooms
• 1 garlic
• 2 tbsp cold-pressed rapeseed oil
• salt and freshly ground pepper