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One-pan pigeon breast with spinach & bacon served on a plate

One-pan pigeon breast with spinach & bacon

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Indulge in this easy, one-pan pigeon dish for two. Serve with sourdough toast, spinach and bacon for a delicious meal. Impressive but simple, it takes just 20 minutes to make

Nutrition: Per serving
NutrientUnit
kcal553
fat37g
saturates17g
carbs18g
sugars1g
fibre2g
protein36g
salt2.8g
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Ingredients

  • 50g butter
  • 100g smoked bacon lardons or chopped smoked bacon
  • 2 slices white sourdough
  • 2 pigeon breasts
  • 50g chestnut or wild mushrooms , sliced
  • 200g spinach
  • 1 tbsp red wine or sherry vinegar

Method

  • STEP 1

    Heat half the butter in a large frying pan, then fry the bacon for 5 mins until starting to crisp. Transfer to a plate using a slotted spoon. Fry the bread in any leftover bacon fat for 1 min on each side until crisp and golden, then transfer to a plate and set aside. 

  • STEP 2

    Season the pigeon generously with salt and pepper, and heat the remaining butter in the pan until sizzling. Sear the pigeon for 2-3 mins on each side until golden, then transfer to a chopping board and leave to rest.

  • STEP 3

    Return the fried bacon to the pan and turn up the heat. Scatter over the mushrooms and fry for 3-4 mins until softened, then add the spinach, season and splash in the vinegar. Turn the heat up to high and stir-fry until the spinach is wilted. Divide the spinach mixture between the fried bread slices. Finely slice the pigeon breasts, arrange over the spinach and serve.

Goes well with

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A star rating of 3.3 out of 5.4 ratings
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