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Pigeon & hedgerow salad

Pigeon & hedgerow salad

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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

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

For the salad

  • handful shelled hazelnuts , roughly chopped
  • 2 large handfuls mixed salad leaves
  • small handful parsley leaves
  • 100g blackberries

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

A star rating of 4.9 out of 5.9 ratings
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