Nigel Slater Warm Pigeon Breast Food

ONE-PAN PIGEON BREAST WITH SPINACH & BACON

One-pan pigeon breast with spinach & bacon image

Indulge in this easy, one-pan pigeon dish for two. Serve with sourdough toast, spinach and bacon for a delicious meal. Impressive but simple, it takes just 20 minutes to make

Provided by Barney Desmazery

Categories Dinner, Lunch, Main course, Starter, Supper

Time 20m

Number Of Ingredients 7

Ingredients

50g butter
100g smoked bacon lardons or chopped smoked bacon
2 slices white sourdough
2 pigeon breasts
50g chestnut or wild mushrooms , sliced
200g spinach
1 tbsp red wine or sherry vinegar

Steps:

Heat half the butter in a large frying pan, then fry the bacon for 5 mins until starting to crisp. Transfer to a plate using a slotted spoon. Fry the bread in any leftover bacon fat for 1 min on each side until crisp and golden, then transfer to a plate and set aside.
Season the pigeon generously with salt and pepper, and heat the remaining butter in the pan until sizzling. Sear the pigeon for 2-3 mins on each side until golden, then transfer to a chopping board and leave to rest.
Return the fried bacon to the pan and turn up the heat. Scatter over the mushrooms and fry for 3-4 mins until softened, then add the spinach, season and splash in the vinegar. Turn the heat up to high and stir-fry until the spinach is wilted. Divide the spinach mixture between the fried bread slices. Finely slice the pigeon breasts, arrange over the spinach and serve.

Nutrition Facts : Calories 553 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 2.8 milligram of sodium

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