A simple salad with roast wild pigeon, coated in a biscuity brown hazelnut butter.
2 Farmdrop products in this recipe
Here's how you do it
Preheat the oven to 180ºC/350ºF/Gas Mark 4.
Season the pigeon with salt and brown the skin in a hot pan with a glug of oil and a knob of butter, for 2 minutes.
Put the pigeon in a roasting tin and roast in the oven for 6 minutes. Once cooked, leave to rest for a few minutes.
Put the hazelnuts in a saucepan with the butter, heat until bubbling, stirring constantly so that the hazelnuts toast and the butter starts to go brown.
Make the dressing by whisking together the mustard, vinegar and oil with salt and pepper.
Now joint the pigeon: using a sharp knife, run along each side of the breast bone to carefully remove each breast. Run along the top of the thighs and snap the thigh bone to remove the thighs from the body.
Dress the salad leaves, add to a bowl and top with the pigeon pieces. Drizzle over the hazelnut butter and serve.
1 whole pigeon
60g hazelnuts, chopped
125g mixed salad leaves
What you'll need
- 50ml sherry vinegar
- 100ml olive oil
- 1 tsp dijon mustard
- 100g butter