Pigeon & hedgerow salad

10-30 minutes 2 servings 600 kcal or less blackberries blackberry foraging game recipes game salad hazelnut hazelnuts mains pan fried pigeon breasts pigeon pigeons quick salad leaf salad leaves savoury blackberry recipes seasonal food summer summer salad

N/A

Source

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

Method

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.