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Woodpigeon and Black Pudding Salad
Ingredients
Serves 4
2 wood pigeons
100 g black pudding thickly sliced
100 g smoked bacon, cut into lardons
100 g bag of salad (ideally lambs lettuce or any other green salad)
2 - 3 tablespoons of olive oil
1 tablespoon of balsamic vinegar (or sherry/wine vinegar)
Croûtons (optional)
Salt and black pepper
Method
Wash the salad and put into a large bowl.
Heat a frying pan with a swirl of olive oil, add the bacon and once the bacon fat has began to run add the pigeon breasts.
Meanwhile fry the black pudding slices in a second frying pan.
Cook both pans over a medium heat for 2 or 3 minutes each side.
Remove the pigeon, bacon and black pudding (keep the pigeon pan).
Slice each breast into 4 or 5 pieces and crumble the black pudding.
Add the meats to the salad and stir gently.
Add the vinegar and olive oil to the warm pigeon pan and deglaze.
Pour this dressing over the salad, stir gently and serve, if using add croûtons.
Serve with bread to mop up the juices.
Ingredients
Serves 4
2 wood pigeons
100 g black pudding thickly sliced
100 g smoked bacon, cut into lardons
100 g bag of salad (ideally lambs lettuce or any other green salad)
2 - 3 tablespoons of olive oil
1 tablespoon of balsamic vinegar (or sherry/wine vinegar)
Croûtons (optional)
Salt and black pepper
Method
Wash the salad and put into a large bowl.
Heat a frying pan with a swirl of olive oil, add the bacon and once the bacon fat has began to run add the pigeon breasts.
Meanwhile fry the black pudding slices in a second frying pan.
Cook both pans over a medium heat for 2 or 3 minutes each side.
Remove the pigeon, bacon and black pudding (keep the pigeon pan).
Slice each breast into 4 or 5 pieces and crumble the black pudding.
Add the meats to the salad and stir gently.
Add the vinegar and olive oil to the warm pigeon pan and deglaze.
Pour this dressing over the salad, stir gently and serve, if using add croûtons.
Serve with bread to mop up the juices.
