Difficulty: Easy
Serves: 4
Preparation: 20 mins
Cooking: 15 mins
Perfect for a Summers Evenning
INGREDIENTS
8 wood pigeon breasts
20ml lemon oil
200g cooked diced black pudding
Milled salt & pepper
200g cooked diced beetroot
100g fresh blackberries
40g mixed baby leafs
METHODS
Heat on the stove a non stick frying pan. Season the pigeon and place skin side down in the pan. Cook for two minutes and turn breasts over and cook for another two minutes. Remove from the pan and rest for five minutes. Warm the black pudding and place into a bowl. Add the leafs, beetroot and blackberries to the bowl, season and drizzle with lemon oil. Place the salad on the plate and top with the pigeon and another drizzle of lemon oil.
click here for PDF version courtesy of Lee Maycock