Pigeon & hedgerow salad
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Pigeon & hedgerow salad

By Barney Desmazery

Blackberries and game go perfectly together in this light and seasonal salad

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 411
  • fat 36g
  • saturates 5g
  • carbs 5g
  • sugars 5g
  • fibre 3g
  • protein 18g
  • salt 0.51g

Ingredients

  • 2 pigeon breasts, skin removed
  • 2 tbsp olive oil
  • 3 tbsp olive oil
  • 2 tsp Dijon mustard
  • 1 tbsp cider vinegar
  • 1 bunch chives, half snipped, half finely chopped
  • handful shelled hazelnuts, roughly chopped
  • 2 large handfuls mixed salad leaves
  • small handful parsley leaves
  • 100g blackberries

Method

  1. Toss the pigeon in the olive oil and some cracked black pepper, then set aside until ready to cook. Make the dressing by mixing the oil, mustard and vinegar with the finely chopped chives, a tiny splash of water and some seasoning. Set aside.

  2. Heat a frying pan, dry-fry the hazelnuts, then set aside. Place the pan back on the heat, then pan-fry the pigeon breasts for 2-3 mins on each side until plump. Leave to rest for 5 mins.

  3. When the pigeon has rested, remove to a chopping board. Toss the salad ingredients together in a bowl with the snipped chives and a drizzle of dressing, then pile in the centre of 2 plates. Finely slice the pigeon breasts and arrange around the salads. Spoon over the rest of the dressing and serve.

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