Pigeon with Spicy Berry Sauce and Lentil Salad

The perfect dish for the summer; succulent pigeon breasts with a spicy berry sauce served with the tastiest lentil salad. Pigeon meat really can be so versatile to cook with throughout the year.

Ingredients (serves 2-3)

• 1 pack Wild and Game pigeon fillets
• 3 tbsp crème de cassis
• 3 tbsp vegetable or chicken stock
• 2 tsp onion salt
• 1 tbsp bramble jelly
• A small pinch of chilli powder

For the salad:

• 250g cooked Puy lentils
• 2 generous tbsp dried cranberries
• 150g butternut squash, cubed
• 150g sweet potato, cubed
• 1 red onion, sliced
• Half a red or other mild salad onion, finely diced
• 100g cucumber, diced
• 1 tbsp toasted pine nuts
• 1 small bunch coriander, chopped
• 1 small bunch mint, chopped
• 3 tbsp olive oil
• Salt and pepper
• Extra olive oil for pan frying

For the dressing:

• 1 clove garlic, crushed
• 1 tbsp lemon juice
• 3 tbsp olive oil
• Half a tsp harissa

Method

1. Toss the squash, sweet potato and sliced red onion in 3 tbsp olive oil. Place on a baking sheet, season, and cook at 200C / gas mark 6 for 25-30 minutes until caramelised and tender.
2. Meanwhile, prepare the sauce buy combining the crème de cassis, stock, onion salt, jelly and chilli powder in a saucepan, bring to the boil then reduce to a low heat. Reduce the liquid until the alcohol has burnt off and the sauce has thickened slightly.
3. For the dressing simply whisk all the ingredients together in a small jug. Combine the squash, sweet potato and onion with the other salad ingredients in a bowl, pour in the dressing and stir.
4. Heat a slug of olive oil in a pan on a medium high heat and pan fry the pigeon for about a minute each side.
5. Drizzle with the sauce and serve with the salad.

Order pigeon breasts online now.