Thursday, 9 January 2014

Pigeon Breast with Sloe Gin Vinaigrette.

A nice starter - I like to cook them rare, but if you like medium just extend the cooking times slightly.
Season and pan fry your pigeon breasts in an oven proof pan for two - three minutes on each side and then place in a pre heated oven on 180 degrees for ten minutes.
Prepare a plate of mixed salad leaves.
remove the breasts from the oven and transfer to a warm plate cover with foil and leave to rest.
While they are resting deglaze the pan over a medium heat with sloe gin.
Reduce to a syrup and remove from the heat.
Add rape seed oil to form a dressing.
Slice the pigeon and place on top of the salad leaves.
Add any juices to the dressing.
Dress and serve.

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