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  • 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.

    Order pigeon breasts online now.