How to cook pigeon breast

How to cook pigeon breast

How to cook pigeon breast

Pigeon breast can be pan-fried in just a few minutes on each side to achieve a golden-brown finish with a lovely pink middle. Ideally, choose young birds which have paler, more tender meat. If buying wild pigeon, only buy from a reputable source and carefully check over the meat, avoiding birds with bruised or torn flesh.

Ingredients

Method

1
Heat a tablespoon of vegetable oil in heavy-bottomed frying pan over a medium-high heat
2
Season both sides of the pigeon breasts with salt
3
Once the pan is hot, add the pigeon breasts skin-side down and cook until golden brown – this will take 2–3 minutes each side
4
Add a knob of butter and baste the breasts when it melts
5
Remove the breasts from the pan and leave to rest for approximately 5 minutes
6
For well-done meat, transfer to the oven for a few minutes to cook through

Variations

Pigeon breasts are a favourite amongst chefs, their rich, sweet and nutty flavour complementing autumnal flavours such as beetroot, butternut squash and mushrooms. The breast can be marinated before cooking, as in Theo Randall’s recipe, which uses Marsala, thyme and garlic to marinate the meat for at least an hour before cooking. For a rich, fruity accompaniment, try Mark Dodson's Wood pigeon with blueberry jus recipe.