Pigeon & hedgerow salad

Pigeon & hedgerow salad

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(6 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 2
Blackberries and game go perfectly together in this light and seasonal salad

Nutrition and extra info

Nutrition:

  • kcal411
  • fat36g
  • saturates5g
  • carbs5g
  • sugars5g
  • fibre3g
  • protein18g
  • salt0.51g
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Ingredients

  • 2 pigeon breasts, skin removed
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the dressing

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp Dijon mustard
  • 1 tbsp cider vinegar
  • 1 bunch chives, half snipped, half finely chopped

For the salad

  • handful shelled hazelnuts, roughly chopped
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 2 large handfuls mixed salad leaves
  • small handful parsley leaves
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 100g blackberries
    Blackberries

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

Method

  1. Toss the pigeon in the olive oil and some cracked black pepper, then set aside until ready to cook. Make the dressing by mixing the oil, mustard and vinegar with the finely chopped chives, a tiny splash of water and some seasoning. Set aside.

  2. Heat a frying pan, dry-fry the hazelnuts, then set aside. Place the pan back on the heat, then pan-fry the pigeon breasts for 2-3 mins on each side until plump. Leave to rest for 5 mins.

  3. When the pigeon has rested, remove to a chopping board. Toss the salad ingredients together in a bowl with the snipped chives and a drizzle of dressing, then pile in the centre of 2 plates. Finely slice the pigeon breasts and arrange around the salads. Spoon over the rest of the dressing and serve.

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Comments (5)

lindarademaker's picture
5

So much better than expected..

marionashe's picture
4

I bought some rook breasts at a farmers market and used them in this receipe instead of the pigeon, with raspberries instead of blackberries, and it was lovely, and very easy

fluffysammy's picture
5

I made this last night and it was yummy, I did change it a bit by using Pheasaant breasts instead of Pigeon, and as others i used walnuts. I also didnt use the suggested dressing, i mixed up some balsamic vinigar and homemade blackberry jelly. Everyone loved it so I will def be making it agin very soon. I served it ith the Walnut and carrot bread from this site.

thynk2much's picture
5

So easy to make and absolutely gorgeous. Had to work to track down a pigeon, and was initially concerned that it wouldn't be enough meat, but this was a glorious light dinner.

svorapon's picture
5

This was really easy to prepare and was delicious. I used walnuts instead of hazelnuts, and served slices of walnut bread on the side. I took leftovers for lunch the next day and had the poshest packed lunch in town!

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