Recipe of the week
Roasted Wood Pigeon Starter
Ingredients.
1 pigeon per person or more if doing as a main (On the bone or breasted if preferred) leave the skin on.
Salt and pepper to season
Seasonal Salad leaves and any other salad ingredient you would like to add to the salad, i.e. spring onions, tomatoes, mango, avocado, just use your tastebud imagination.
Olive oil, I used my own homemade chilli olive oil
Balsamic Glaze
A nice crust bread to serve, I love Olive bread it goes so well with it.
How to cook
Pre-heat oven to 190 degree's
Brown the pigeon in a dry frying pan on a fairly high heat.
Once the pigeon has browned pop it in the heated oven for 20 mins
Prepare the salad to your liking.
Once the pigeon has been in the oven for 20 mins take it out and let it rest for a short time on a wooden chopping board preferably.
If you have chosen to do just the breasts, then slice the pigeon evenly or if its on the bone serve as it is.
Place the pigeon on the plate with the salad and drizzle with the olive oil and the balsamic glaze.
If you prefer to have this as a main dish then you can serve with a parmesan mash and stir fried veg.
Enjoy xx
Ingredients.
1 pigeon per person or more if doing as a main (On the bone or breasted if preferred) leave the skin on.
Salt and pepper to season
Seasonal Salad leaves and any other salad ingredient you would like to add to the salad, i.e. spring onions, tomatoes, mango, avocado, just use your tastebud imagination.
Olive oil, I used my own homemade chilli olive oil
Balsamic Glaze
A nice crust bread to serve, I love Olive bread it goes so well with it.
How to cook
Pre-heat oven to 190 degree's
Brown the pigeon in a dry frying pan on a fairly high heat.
Once the pigeon has browned pop it in the heated oven for 20 mins
Prepare the salad to your liking.
Once the pigeon has been in the oven for 20 mins take it out and let it rest for a short time on a wooden chopping board preferably.
If you have chosen to do just the breasts, then slice the pigeon evenly or if its on the bone serve as it is.
Place the pigeon on the plate with the salad and drizzle with the olive oil and the balsamic glaze.
If you prefer to have this as a main dish then you can serve with a parmesan mash and stir fried veg.
Enjoy xx