Pigeon breast meat is moist and succulent, delicious in a warm salad.
Prep: 5-10 minutes
Cook: 10-15 minutes
8 skinless pigeon breast
1 tbsp cold pressed rapeseed oil or a mild
1 tsp of thyme
maldon salt and freshly ground black pepper
1 garlic clove, crushed
200g mixed wild mushrooms, wiped cleaned to remove any dirt or grit and
trimmed, slice large mushrooms so that they all cook evenly
2 garlic cloves, bruised with the side of a knife
1 tbsp white wine vinegar
120ml cold pressed rapeseed oil or a mild
4 generous handfuls of small lettuce leaves, washed and dried
Pigeon: Toss the pigeon in the oil, thyme and seasoning,
so that they are coated. Allow to marinate for 5-10 minutes.
Place a frying pan over a high heat, when hot place the pigeon breast in the
pan allowing with the marinade. Cook for 2-3 minutes on each side (breast should be
rare to medium rare overcooked they become dry). Remove from the pan and set aside
in a warm place to rest.
Mushrooms: Add the garlic, mushrooms and a little seasoning to the
pan. Sauté for 2-3 minutes until the mushrooms are tender and cooked through. Remove
from the pan and place in a warm place while you prepare the vinaigrette.
Vinaigrette: Pour the excess fat from the pan and add the Madeira.
Reduce by half over a high heat. Remove from the heat and add the vinegar, then stir
in the oil.
Salad Leaves: Lightly toss the salad in a little of the vinaigrette
and divide between the four plates.
To Serve: Slice each each breast diagonally into 4-6 slices.
Arrange them over the salad, scatter the mushrooms over the salad and drizzle
vinaigrette over the pigeon breast. Serve.