Funky, fresh and seasonal; Team Wild TV takes you through three easy steps to a magnificent summer dish for those lazy summer evenings.
Cooks in: 15 minutes
Preparation time: 10 minutes.
- 1x Sweet red onion
- 2x Beetroot Black Pudding
- Pine nuts
- 1x Apple Pancetta
- 2x Wood Pigeon breasts
- ½ lemon
Step 1 – Add a small amount of olive oil to a hot pan then add the sliced pancetta, black pudding, red onion and thinly sliced beetroot.
Tip: Cook until the onion and beetroot is soft and pancetta is crispy for maximum taste and texture.
Step 2 – Add both pigeon breasts to the pan and fry on each side for 45 seconds.
Tip: Once cooked, leave the pigeon breast to rest for a few minutes. If given the time to rest the meat will lose less juice when you cut it and when you eat it the meat will be juicier and tastier.
Step 3 – Thinly slice the pigeon breasts. Assemble the beetroot, pancetta, onions and black pudding into a neat pile on the middle of the plate. Cover with a generous amount of wild rocket, a few pieces of apple and a hand full of pine nuts. Top with the thinly sliced wood pigeon breast.
Tip: Squeeze some lemon juice over the dish for a zesty finish to the dish.
There you have it, a very easy and delicious wood pigeon summer salad.
To check out the video head over to the Team Wild TV’s YouTube channel.