Name: Wood pigeon and beetroot salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 4 wood pigeon fillets; 1 tbs chopped thyme; 1 Tbsp chopped rosemary; 1 garlic clove; 1 Tbsp olive oil; 2 Tbsp port; 4 handful of chopped salad leaves; 4 marinated beetroot; Handful of ripe cherry tomatoes or 8 sun-blushed tomatoes from a jar; 2 Tbsp chopped walnuts or pumpkin seeds; Extra virgin Olive oil; Good quality balsamic vinegar

Wood pigeon and beetroot salad

15 Nov 2019

by Dinna

Prep Time

5 minutes

Cook Time

5 minutes

Total Time

10 minutes

Background

During the winter celebrations and the game season this super easy wood pigeon and beetroot salad makes a perfect starter in a festive menu or it’s ideal as a quick lunch. I made it with balsamic beetroot, but any other shop-bought or home-made version would work well with the recipe.

Ingredients

4 wood pigeon fillets
1 tbs chopped thyme
1 Tbsp chopped rosemary
1 garlic clove
1 Tbsp olive oil
2 Tbsp port
4 handful of chopped salad leaves
4 marinated beetroot
Handful of ripe cherry tomatoes or 8 sun-blushed tomatoes from a jar
2 Tbsp chopped walnuts or pumpkin seeds
Extra virgin Olive oil
Good quality balsamic vinegar

Instructions

Dry toast the walnuts or pumpkin seeds in a frying pan, then set aside.
Season the pigeon fillets with salt and pepper. Heat the oil in the same frying pan, add the herbs and garlic, then cook for 30 seconds. Add the pigeon steaks, sear them on both sides. Cook for 5 minutes, turning them every minute. Add the port, let it sizzle and reduce the jus completely. Move the pigeon steaks onto a plate and let them rest.
Meanwhile, scatter the lettuce leaves into 4 serving plates. Cut the beetroots into thin wedges, the tomatoes into halves or small pieces. Arrange these on top of the lettuce.
Slice the steaks into thin pieces, arrange these on top of the salad, then scatter the walnuts/pumpkin seeds on top. Drizzle each plate with olive oil and balsamic vinegar, just before serving.