- 250g pigeon breasts
- Sea salt
- Freshly ground pepper
- A pinch of ground cloves or 6 cloves, finely ground
- Olive oil or butter
- 1 large garlic clove, finely chopped
- A punnet of mushrooms, torn or thinly sliced
- A handful of fresh parsley, rosemary or thyme
- 1 mug of red wine
- 1 tbsp honey
- A few handfuls of seasonal salad leaves
- 1 lemon or orange, juice and zest
- 1 large handful walnuts, toasted
10 mins (prep) | 20 mins (cook)
1. Rinse your pigeon breasts. Pat dry. Dust with salt, pepper and ground cloves.
2. Sizzle pigeon in a hot frying pan with a little oil or butter. Cook for 2-3 mins till just golden on each side. Transfer to a board or plate and set aside to rest.
3. Add a little more oil or butter to the pan. Tumble in the mushrooms. Season well. Swirl in the garlic. Sizzle till the mushrooms are golden.
4. Scatter herbs over. Remove the mushrooms from the pan.
5. Place the pan back on the heat. Add the wine. Let it sizzle up and reduce down by half. Swirl in the honey or jam till dissolved. Taste. Add more, if needed.
6. Lightly dress your leaves with a little olive oil, salt, pepper and citrus juice/zest. Arrange on a platter.
7. Scatter the mushrooms over the top. Slice your pigeon breasts and place on the platter. Drizzle the warm dressing over the top. Finish with toasted walnut