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.
This simple but tasty recipe of pan-fried wood pigeon breast fillets would make a great light supper or filling lunch. The fillets are served with a simply dressed lentil salad along with slightly crushed new potatoes roasted with rosemary. It’s quick and easy to create but packed with flavour.