Pigeon Hedgerow Salad Food

PIGEON & HEDGEROW SALAD

Pigeon & hedgerow salad image

Blackberries and game go perfectly together in this light and seasonal salad

Provided by Barney Desmazery

Time 20m

Number Of Ingredients 10

Ingredients

2 pigeon breasts, skin removed
2 tbsp olive oil
3 tbsp olive oil
2 tsp Dijon mustard
1 tbsp cider vinegar
1 bunch chives , half snipped, half finely chopped
handful shelled hazelnuts , roughly chopped
2 large handfuls mixed salad leaves
small handful parsley leaves
100g blackberries

Steps:

Toss the pigeon in the olive oil and some cracked black pepper, then set aside until ready to cook. Make the dressing by mixing the oil, mustard and vinegar with the finely chopped chives, a tiny splash of water and some seasoning. Set aside.
Heat a frying pan, dry-fry the hazelnuts, then set aside. Place the pan back on the heat, then pan-fry the pigeon breasts for 2-3 mins on each side until plump. Leave to rest for 5 mins.
When the pigeon has rested, remove to a chopping board. Toss the salad ingredients together in a bowl with the snipped chives and a drizzle of dressing, then pile in the centre of 2 plates. Finely slice the pigeon breasts and arrange around the salads. Spoon over the rest of the dressing and serve.

Nutrition Facts : Calories 411 calories, Fat 36 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 0.51 milligram of sodium

PIGEON & BEETROOT SALAD

Pigeon & beetroot salad image

Pan-fried game turns a simple salad into a special dish. Contrast the meat with apples and beetroot, and add texture with hazelnuts

Provided by Barney Desmazery

Categories Main course

Time 25m

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
1 garlic clove
1 rosemary sprig
4 pigeon breasts
100g bag watercress
1 eating apple , quartered and sliced
4 cooked beetroots (not in vinegar)
100g toasted hazelnut , roughly chopped
1 tbsp balsamic vinegar
3 tbsp olive oil

Steps:

Make the dressing by mixing the balsamic and olive oil together.
Heat the oil in a frying pan. Add the garlic and rosemary, then the seasoned pigeon breasts. Cook for 3 mins on each side and remove to a plate.
Divide the watercress between 4 plates, arrange the apple and beetroot over, then the sliced pigeon breasts. Scatter with hazelnuts, drizzle with the dressing and serve straight away.

Nutrition Facts : Calories 367 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium

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