Pigeon salad

Scottish Sporting Gazette

Salad of pigeon, rocket, pancetta, blackberries & raspberry dressing.

Ingredients

50ml raspberry coulis

50ml olive oil

50ml raspberry vinegar

15g pancetta/bacon lardons

2 pigeon breasts

15g rocket leaves

6 blackberries

Method

Dressing

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.

Pancetta

Cut the pancetta or bacon into thin strips and fry over a low heat, shaking every 30 seconds until nice and crisp.

Pigeon

Pan fry two pigeon breasts in a hot pan and then cook in oven at 180?C for 3 minutes.

Serve

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.

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