Name: Pigeon & hedgerow salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: British
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

Home
Recipes
Pigeon & hedgerow salad

Pigeon & hedgerow salad

Barney Desmazery

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.8 out of 5.10 ratingsRate

loading...

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

Keto

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

2 pigeon

breasts, skin removed
2 tbsp olive oil

For the dressing

3 tbsp olive oil
2 tsp Dijon mustard
1 tbsp cider vinegar
1 bunch chives

half snipped, half finely chopped

For the salad

handful shelled hazelnuts

roughly chopped
2 large handfuls mixed salad leaves
small handful parsley

leaves
100g blackberries

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal411
fat36g
saturates5g
carbs5g
sugars5g
fibre3g
protein18g
salt0.51g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, September 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.10 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now