Pigeon and Wild Mushroom Salad

Introduction: 

Pigeon breast provide the moist succulent meat, delicious in a warm salad in cool months.

Portions: 4 portions
Preparation: 5-10 minutes
Cooking: 10-15 minutes

Ingredients: 

Pigeon

  • 8 skinless pigeon breast
  • 1 tbsp Fussel's rapeseed oil
  • 1 tsp of thyme
  • maldon salt and freshly ground black pepper

Mushrooms

  • 1 garlic clove, crushed
  • 200g mixed wild mushrooms, wiped cleaned to remove any dirt or grit and trimmed, slice large mushrooms so
    that they all cook evenly

Viniagrette

  • 2 garlic cloves, bruised with the side of a knife
  • 120ml Madeira
  • 1 tbsp white wine vinegar
  • 120ml Fussel's rapeseed oil

Salad Leaves

  • 4 generous handfuls of small lettuce leaves, washed and dried
Preparation: 
  1.  Pigeon: Toss the pigeon in the rapeseed oil, thyme and seasoning, so that they are coated. Allow to marinate
    for 5-10 minutes.
  2. Place a frying pan over a high heat, when hot place the pigeon breast in the pan allowing with the marinade.
    Cook for 2-3 minutes on each side (breast should be rare to medium rare overcooked they become dry).
    Remove from the pan and set aside in a warm place to rest.
  3. Mushrooms:Add the garlic, mushrooms and a little seasoning to the pan. Sauté for 2-3 minutes until the
    mushrooms are tender and cooked through. Remove from the pan and place in a warm place while you
    prepare the vinaigrette.
  4. Vinaigrette:Pour the excess fat from the pan and add the Madeira. Reduce by half over a high heat. Remove
    from the heat and add the vinegar, then mix in the oil.
  5. Salad Leaves:Lightly toss the salad in a little of the vinaigrette and divide between the four plates.
  6. To Serve:Slice each each breast diagonally into 4-6 slices. Arrange them over the salad, scatter the
    mushrooms over the salad and drizzle sauce over the pigeon breast. Serve.

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