Salad of pigeon, rocket, pancetta, blackberries & raspberry dressing.
50ml raspberry coulis
50ml olive oil
50ml raspberry vinegar
15g pancetta/bacon lardons
2 pigeon breasts
15g rocket leaves
Put the raspberry coulis, olive oil and raspberry vinegar in a food blender and blitz for 1 minute. Season to taste with salt and sugar.
Cut the pancetta or bacon into thin strips and fry over a low heat, shaking every 30 seconds until nice and crisp.
Pan fry two pigeon breasts in a hot pan and then cook in oven at 180?C for 3 minutes.
Toss the rocket, pancetta and blackberries in a bowl with a spoonful of dressing. Place in centre of plate with a drizzle of dressing round the cut side. Slice the pigeon into three slices and place on top of the rocket.