One-pan pigeon breast with spinach & bacon
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One-pan pigeon breast with spinach & bacon

By Barney Desmazery

Contains pork – recipe is for non-Muslims/non-pork eaters.

Indulge in this easy, one-pan pigeon dish for two. Serve with sourdough toast, spinach and bacon for a delicious meal. Impressive but simple, it takes just 20 minutes to make

  • Prep:5 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 553
  • fat 37g
  • saturates 17g
  • carbs 18g
  • sugars 1g
  • fibre 2g
  • protein 36g
  • salt 2.8g

Ingredients

  • 50g butter
  • 100g smoked bacon lardons or chopped smoked bacon
  • 2 slices white sourdough
  • 2 pigeon breasts
  • 50g chestnut or wild mushrooms, sliced
  • 200g spinach
  • 1 tbsp red wine or sherry vinegar

Method

  1. Heat half the butter in a large frying pan, then fry the bacon for 5 mins until starting to crisp. Transfer to a plate using a slotted spoon. Fry the bread in any leftover bacon fat for 1 min on each side until crisp and golden, then transfer to a plate and set aside. 

  2. Season the pigeon generously with salt and pepper, and heat the remaining butter in the pan until sizzling. Sear the pigeon for 2-3 mins on each side until golden, then transfer to a chopping board and leave to rest.

  3. Return the fried bacon to the pan and turn up the heat. Scatter over the mushrooms and fry for 3-4 mins until softened, then add the spinach, season and splash in the vinegar. Turn the heat up to high and stir-fry until the spinach is wilted. Divide the spinach mixture between the fried bread slices. Finely slice the pigeon breasts, arrange over the spinach and serve.

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