Pan-fried Wood Pigeon Breasts with Spring Onion

April 3, 2010

Few weeks ago I went out with the intention of getting a new monitor for my Mac Mini. I came back without the monitor but some wood pigeon breasts from the farmer market at Southend High Street!

The meat has been in the freezer until yesterday!

This is the first time I ever cooked and tasted pigeon, so I wasn’t very sure what to do with it…

I experiment with 2 of the 8 breasts in the pack…simple pan-fried wood pigeon breasts. It would make a good starter. The balsamic vinegar compliment nicely with the meat.

Ingredients: (for one)

  1. 2 wood pigeon breasts
  2. Few stalks of spring onion
  3. Few Lettuce leaves
  4. 2 Shallots (sliced thinly)
  5. A knob of butter
  6. 2 tbs Olive Oil
  7. Salt and pepper to taste
  8. 1 tbs Balsamic vinegar
  9. 1 tbs water

Firstly, add oil and butter in a pan on medium heat, fried shallot until lightly brown. Add the pigeon breasts and spring onion. Cook the breasts for 2-3 mins each side. Season the meat. Once ready, take the breast and spring onion to a serving plate with lettuce leaves.

Add balsamic vinegar and water to the oil with caramelised shallot, season to taste. Mix rigourously under low heat. Spoon the mixture over the cooked meat and vegetable. Serve warm.

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