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Pigeon & hedgerow salad

Pigeon & hedgerow salad

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Rating: 5 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition:
HighlightNutrientUnit
kcal411
fat36g
saturates5g
carbs5g
sugars5g
fibre3g
protein18g
low insalt0.51g
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Ingredients

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

For the dressing

For the salad

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2009

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Overall rating

Rating: 5 out of 5.9 ratings
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