Cooking With Game

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    Roasted Wood Pigeon with Mustard Frills and Pickled Blackberries.


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    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Roasted Wood Pigeon with Mustard Frills and Pickled Blackberries.

    Post  Admin on Sat Apr 11, 2015 11:06 am

    Serves: 2

    Prep Time: 15 minutes

    Cook Time: 10 minutes


    2 Pigeon breasts

    Mustard frills

    100ml Red wine vinegar

    100g Golden caster sugar

    Handful of Blackberries

    Splash of French dressing


    Dissolve the sugar into the vinegar over a low heat and pop in the blackberries, leaving to pickle for around 10 minutes.

    To cook the pigeon, heat a small frying pan and season the breasts with salt and pepper. Pop the pigeon into the pan, skin side down and cook over a moderate hear for around 1 mintue. Flip over briefly before turning down the heat, adding the remaining butter and basting the pigeon over a low heat until just cooked and nice and springy to the touch - this should take around 2 minutes, depending on the size of the breasts.

    Allow the pigeon to rest before slicing and serving the blackberries and some mustard frills dressed in the French dressing and a pinch of salt.

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