Pan-fried Pigeon With Honeyed Figs, Pancetta and Pine Nuts

Delicious pigeon, pan-fried with honeyed figs and a sprinkling of pancetta and pine nuts. Give it a try today.

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.