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  • Pan Fried Pigeon Breasts with Cider Sauce Recipe

    A delicious and easy pan fried pigeon recipe with a tasty cider sauce.

    Feeds 2

    Pan Fried Pigeon Breasts with Cider Sauce Recipe

    You can buy your pigeon breast fillets here


    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.