Cooking With Game

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    Wood pigeon with crisp belly pork and lentils.

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    Wood pigeon with crisp belly pork and lentils.

    Post  Admin on Sun Mar 23, 2014 10:29 am

    Serves 1.

    Ingredients
    3 tbsp Puy lentils
    1 small bay leaf
    1 small clove garlic, finely chopped
    5baby onions
    125 ml white wine
    2 tbsp olive oil
    25 g unsalted butter
    2 x 100 g wood pigeon breasts
    50 g pork belly
    1 tsp sherry vinegar
    1 tsp clear honey
    lemon juice, to sharpen, optional
    salt and black pepper
    cooked kale, to serve


    Method
    1. Wash the lentils in cold water and transfer to a large pan along with the bay leaf, garlic, whole baby onions and wine. Barely cover with cold water, bring to a boil and simmer, uncovered, until the lentils are tender. This should take about 50 minutes; set aside.

    2. Heat a frying pan over a moderate heat and add the olive oil and half the butter. Season the pigeon breasts with salt and pepper and sear in the hot pan for 2 minutes on each side. Remove the pan from the heat and leave to rest, loosely covered with foil.

    3. Cut the pork into thick strips and season with salt and pepper. Heat a non-stick pan over a moderate heat and cook the pork in the dry pan until golden and crisp - this should take about 6-8 minutes. Pour off any fat from the pan and add the vinegar and honey. Toss the pork strips in the tangy honey mixture.

    4. Reheat the lentils, adding any juices from the pan with the pigeon breasts. Add the remaining butter to the lentils, season well, and add a little lemon juice to sharpen, if liked.

    5. Scatter the pork strips over the lentils and accompany with the sliced pigeon breast. Serve with wilted kale leaves.

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