Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Summer Pigeon Saladette.

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    Summer Pigeon Saladette.

    Post  Admin on Thu Feb 05, 2015 3:29 pm

    Ingredients
    4 pigeon breasts (you can use partridge, pheasant, venison or any other game)
    4 slices pancetta
    Fresh thyme
    Assorted salad leaves
    1 slice baked bread sun dried tomato or chive bread
    4 tbsp rapeseed oil
    4 tbsp white wine vinegar
    1 tsp whole grain mustard
    tarragon or parsley chopped
    4 crushed sun dried tomatoes
    1/2 red onion finely chopped
    1/2 apple or pear finely chopped
    salt & peppermill
    balsamic syrup
    little Butter

    Instructions
    1.season the game with salt & peppermill rubbing the thyme leaves with a little salt into the game meat.

    2.wrap with a slice of pancetta, pan fry the breasts in a little oil and butter, finish in a pre-heated oven for a few minutes - remember to rest the game once it has been removed from the oven.

    3.using the same pan, add a little butter and pan fry the bread croute, mopping up all the residue in the pan.

    4.swirl some balsamic syrup on a plate, place the breaded croute in the middle, top with the salad leaves and dressing, and finally slice the game around the salad.

    5.This is the quickest sauce for any game dish....(as seen at the CLA!)

    6.75ml red wine or sloe gin 25ml balsamic syrup 2 tbsp red currant jelly

      Current date/time is Fri Dec 15, 2017 12:29 pm