Have you tried pigeon? This is a great recipe

Pan-fried pigeon breast, spiced breadcrumbs, chargrilled peaches and plum jam

Ingredients Instructions
  • 2 pigeon breasts per person
  • 100ml milk
  • Garlic
  • 2 sprigs of thyme
  • ¼ peach
  • 10 plums for jam (will make 5 portions)
  • 20g butter
  • 100ml plum alcohol or wine
  • 1 packet of baby beetroots
  • 200ml malted vinegar – reduced by half
  • 3 peppercorns
  • 1 large potato
  • 300ml oil for frying
  • 200g ginger brioche
  • 50g brown sugar
  • Salt and pepper
  • Take the pigeon breasts and soak overnight in milk with a little garlic and thyme. Cut the peach into 8 equal pieces and chargrill (or pan fry) until soft. Remove the stones from the plums, cut into small pieces and cook with a little butter, brown sugar and the plum alcohol until soft and almost all the liquid is reduced, then purée in a food processor until smooth.
  • Roast the baby beetroots until soft and when still warm remove all the skin and cut into halves and place into a small amount of the vinegar. Peel the potato, finely slice into crisp shapes using a very sharp knife and deep fry at around 150oC until the crisps are fully cooked and a light golden brown colour. Season and place on a paper towel to drain off excess oil.
  • Remove the outside layer of the ginger brioche until all you have is the soft inner part of the bread. Cut into squares and dry out in a very low oven until crisp but not coloured. Blitz this into breadcrumbs in a food processor.
  • Heat up some butter in a non-stick pan and pan fry the breadcrumbs until they are a light brown colour, before placing on a towel to dry out.
  • Remove the pigeon from the milk and heat it in a pan, cooking on the skin side first for two minutes, then flip over for a further two minutes. Warm the peaches and plum jam and arrange on the plate, sprinkling some of the breadcrumbs on top of the pigeon breast to serve.

Recipe © Craig Hart