This is a delicious, spicy and nourishing noodle soup to have. It’s so hearty – perfect for winter evenings in front of the fire.
Serves 2 people
You can purchase our pigeon breasts here
200g Ramen noodles
2 wood pigeon breasts
1 tablespoon of Gochujang Paste
Coconut oil
1 teaspoon of soy sauce
3 garlic cloves chopped
1.5cm piece of ginger finely chopped
200g of oyster or chanterelle mushrooms (or button mushrooms) loosely chopped (you can use dry mushrooms as well)
1 litre of water
A few tablespoons of venison stock (or any wild game stock) or a beef or chicken stock cube
1 tablespoon of white miso paste
2 tablespoon of mirin
A handful of coriander, finely chopped
4 handfuls of spinach fried
1 tablespoon of sesame seeds
1 fresh red chilli sliced thinly
2 spring onions sliced thinly
2 chicken’s eggs (or 4 quail eggs) boiled
Pepper
Pigeon Breast Recipe by Zuzana Gresova
You can purchase our pigeon breasts here
Pigeon breast
Olive oil
Freshly grated ginger
Lemon juice
Garlic
Herbs and spices of your choice
Sweet or white potato
Spinach
Cream
Butter
Salt and pepper
Feeds 2-3
You can buy our Pigeon breasts here
8 Pigeon breast fillets
A knob of butter
Olive oil
Cranberry sauce (ideally smooth, but either will work)
Half a tsp onion salt
2 tsp light soy sauce
300ml Port
4 large parsnips
Salt and pepper
2 tbsp honey
1. Preheat the oven to 220 degrees centigrade/gas mark 7.
2. Peel and cut the parsnips and cook in salted boiling water for 5 minutes.
3. Meanwhile drizzle olive oil on a baking sheet and place in the oven.
4. Drain the parsnips, return to the pan and add 2 tbsp olive oil and 2 tbsp honey. Pop the lid on and shake so the parsnips are coated.
5. Tip the parsnips onto the baking sheet and season generously. Place in the oven and set the timer for 20 minutes.
6. About 10 minutes before the parsnips are ready, heat the butter and a glug of olive oil in a frying pan and cook the pigeon breasts for 5-7 minutes, turning regularly, until cooked to your liking.
7. Remove the pigeon breasts from the pan and set aside to rest.
8. Pour the Port into the pan and cook for a minute or two until it has reduced slightly.
9. Add the soy sauce, cranberry sauce, and onion salt.
10. Keep cooking and stirring for several minutes until you have a syrupy sauce.
11. Serve the pigeon with the parsnips and the sauce.
Feeds 2
8 pigeon breast fillets
1 echalion shallot, finely diced
1 rasher thick-cut smoked bacon or 2 thin rashers, diced
250ml cider
1 tsp smooth Dijon mustard
100ml chicken stock
1 tbsp crème Fraiche
A knob of butter
Olive oil
Salt and pepper to taste.
1. Heat the butter and a glug or two of olive oil in a frying pan and fry the breasts, turning occasionally, for 5-7 minutes. Remove and set aside to rest.
2. Add a touch more oil and fry the shallot and bacon until the shallot is soft.
3. Add the cider and cook for a few minutes, bubbling vigorously.
4. Add the stock and mustard. Cook vigorously for about 5 minutes.
5. Remove from the heat and stir in the crème Fraiche. Season to taste.
6. Return the pigeon to the pan and cook for 2 minutes until warmed through.
7. Serve with vegetables of your choice.
Feeds 4
8 Wild and Game pigeon breasts
8 figs, cut in half
2 tbsp pine nuts
8 rashers of pancetta
9 tsp truffle honey
4 ripe figs
2 tbsp pine nuts
2 tsp Balsamic vinegar
A generous knob of butter.
1. Pre-heat the oven to 220 degrees centigrade, gas mark 7.
2. Place the figs on a baking tray and top each half with a tsp of honey.
3. Place the strips of pancetta, separated out, on the baking tray.
4. Bake for 5-8 minutes or until the figs are soft and the pancetta is crispy.
5. Meanwhile, toast the pine nuts for a few minutes in a dry frying pan and set aside.
6. Melt the butter in the frying pan and pan-fry the pigeon breasts for 3-4 minutes, turning occasionally.
7. Set aside to rest for a few minutes.
8. Add the balsamic and the remaining honey to the pan and stir briefly on a very low heat until you have a sticky sauce.
9. Slice the breasts, allowing 2 each and arrange with the figs (1 each), pancetta (2 strips each, crumbled) and pine nuts (half a tbsp each) and drizzle with the sauce. Serve immediately.
You can buy our pigeon breasts online today and give this delicious recipe a go for yourselves.
]]>Here is a new recipe that will work a treat this summer with Wild and Game’s ready-to-cook meat.
Serves 2 as a main or 3 as a starter