Pan-fried Pigeon Breast with Beetroot Puree and Blueberry Salad

Looking for some recipes inspiration this summer?

Here is a new recipe that will work a treat this summer with Wild and Game’s ready-to-cook meat.

Pan-fried pigeon breast with beetroot puree and blueberry salad

Serves 2 as a main or 3 as a starter

Ingredients

• 1 pack Wild and Game pigeon breasts
• 4 cooked beetroot
• A splash of balsamic
• 1 tsp onion salt or regular salt
• 2 handfuls handful hazelnuts
• 2 handfuls blueberries
• large handfuls of salad leaves x 2 – ideally including rocket
• A knob of butter
• A splash of olive oil

For the dressing

• 2 tbsp olive oil
• salt
• pepper
• 1 tsp mustard
• 1 tsp honey
• 1-2 tbsp lemon juice according to how punchy you like it

Instructions

1. Whizz the beetroot in a blender with a splash of balsamic and the onion salt or regular salt. Keep whizzing until you have a puree. Adjust seasoning to taste.
2. Toast the hazelnuts for a couple of minutes in a dry pan then set aside to cool.
3. Combine the salad leaves and blueberries.
4. Combine the dressing ingredients and shake or stir until fully mixed.
5. Pan fry the pigeon breasts in the butter and olive oil for about 3 minutes each side or a bit longer, according to taste.
6. Rest the breasts on a plate for a couple of minutes.
7. Combine the salad leaves and blueberries and mix in enough of the dressing to lightly coat them. Sprinkle with the hazelnuts.
8. Place the salad and a generous smear of beetroot puree on a plate, add the pigeon breasts and serve.