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


  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.

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