Pigeon breast meat is moist and succulent, delicious in a warm salad. This recipe makes an quick and simple autumnal supper or first course.
Recipe by Neil Dowson and Paula Minchin at the Victoria Holkham. Photography by Cubist Studios. Thank you to Taste of Game for sharing this recipe with us.
Tart rhubarb chutney is the perfect companion for the pan-fried pigeon breasts flavoured with classic Middle Eastern spices.