As the wood pigeon season comes around again this September why not nip to your local farmers market and pick up something new with which to dazzle your taste buds?
Try this great and easy recipe to broaden your horizons or impress a dinner date. You can prepare and cook everything in less than half an hour.
Afterwards you will never look at a pigeon the same way again, well maybe the skinny ratty kind that every town centre in the country is infested with...
But the next time you see one of the big fat wood pigeons waddling around your garden you will have to physically stop yourself from charging outside and doing your best Dastardly and Muttley impression to catch him and have him for supper!
Now find out where and when your nearest farmers market is on and go and buy some. Get out there and buy the pigeon, buy the pigeon, buy that pigeon now!!
Ingredients, for 2 servings-
4 Pigeon (or Partridge) Breasts
2 Slices of Black Pudding
125ml Beef Stock
25ml Red Wine
Heaped Tsp Berry Jam, whatever you have in i used lingonberries.
To Serve
Potato Rostis
Sauteed Green Veg - Leeks / Broccoli
- Season the breasts with salt and pepper.
- Heat a frying pan until hot and then fry each breast for 2 minutes on one side and then turn and fry for another 2 minutes on the other side.
- Remove from the pan and allow to rest, while keeping warm.
- Deglaze the pan with the red wine and then add the stock and stir through the jam.
- Reduce the liquid by half.
- Meanwhile fry or grill the black pudding until crisp and hot.
Serve a slice of black pudding with a couple of pigeon breasts on top, drizzled with the red wine jus and some potato and vegetable sides.
