Staffordshire Fine Foods share this fairly quick and certainly easy recipe with smoked pigeon breast. Why not try something different and give it a go!
Ingredients (serves 4):
4 cold smoked pigeon breasts
4 slices white bread
1 small bag salad
1 glass red wine
1 tablespoon cherry jam
Method:
Pre-heat oven to GM6 / 200C / 400F
Put pigeon breasts onto a baking tray and into the oven for 6 minutes. Meanwhile toast the bread. Put wine into a pan and warm through with jam, allowing it to reduce to about half.
To serve: Use a round cutter to make shapes out of the toast. Put a handful of salad onto the centre of each plate. Place a toast round onto this mound. On top of that, put the pigeon breast, which has been cut into slices on the diagonal. Spoon some sauce around the plate and you are ready to take to table.
