Home
This serves four as a starter or two as a main course.
Ingredients.
4 pigeon breasts.
1 orange.
1 lemon.
4 tbsp red currant jelly.
4 tbsp port.
Salt and pepper.
Salad leaves of your choice.
Method.
Cut the pigeon breasts into thin strips and quickly stir-fry in butter. Take out of the pan and cover with tin foil then place to one side to keep warm. Squeeze the juice out of the orange and lemon, place in a pan along with the redcurrant jelly and gently warm until the jelly has desolved. Add the port, season with Salt and pepper. Divide the salad leaves between the plates, scatter the pigeon breasts on top and then pour the dressing over it all.
John.
Ingredients.
4 pigeon breasts.
1 orange.
1 lemon.
4 tbsp red currant jelly.
4 tbsp port.
Salt and pepper.
Salad leaves of your choice.
Method.
Cut the pigeon breasts into thin strips and quickly stir-fry in butter. Take out of the pan and cover with tin foil then place to one side to keep warm. Squeeze the juice out of the orange and lemon, place in a pan along with the redcurrant jelly and gently warm until the jelly has desolved. Add the port, season with Salt and pepper. Divide the salad leaves between the plates, scatter the pigeon breasts on top and then pour the dressing over it all.
John.
