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Serves 2 - 4.
Ingredients
8 Pigeon Breasts
2 tbsp Red Wine Vinegar
1 Shallot (thinly sliced)
4 tbsp Olive Oil
A little oil
4 thin slices Irish Rye Bread
2 bunches Watercress (stalks removed)
Salt and freshly ground Pepper
Instructions
To make the dressing: Mix the red wine vinegar, shallot and olive oil together, season to taste and set aside.
Heat a little oil in a large frying pan until very hot, season the pigeon breasts and sear for 1 minute on each side. Transfer to a warm place and rest for 1 minute.
In the frying pan, lightly toast the bread on both sides and place on serving plates.
Slice the breasts across the grain and serve on the bread with the watercress and dressing.
Ingredients
8 Pigeon Breasts
2 tbsp Red Wine Vinegar
1 Shallot (thinly sliced)
4 tbsp Olive Oil
A little oil
4 thin slices Irish Rye Bread
2 bunches Watercress (stalks removed)
Salt and freshly ground Pepper
Instructions
To make the dressing: Mix the red wine vinegar, shallot and olive oil together, season to taste and set aside.
Heat a little oil in a large frying pan until very hot, season the pigeon breasts and sear for 1 minute on each side. Transfer to a warm place and rest for 1 minute.
In the frying pan, lightly toast the bread on both sides and place on serving plates.
Slice the breasts across the grain and serve on the bread with the watercress and dressing.
