Warm pigeon breast salad
We love pigeon breasts, and if you’re really lucky, you might find a friend that shoots who can provide you with them for free. Our friend Rob will often give us them as he knows how much we love them.
A pigeon breast is tiny, you’re not going to make the main course out of just two. We love to have them in a salad, it works so well.
Cooking surfaces
BBQ Temperature
Ingredients
- 4 pigeon breasts
- 1 pack of ready-made salad
- 2 tbsp olive oil
- a pinch of Maldon salt
For a sauce
- 100g raspberries
- 30ml water
- 2 tbsp sugar
- 30ml Balsamic vinegar
Equipment
- Thermapen One – to measure the temperature of the pigeon breast.
- Big Green Egg Cast Iron Sauce Pot
Method
For the sauce
- Pop the raspberries, sugar, and water in a pan and heat through until the raspberries melt into the liquid.
- Now add the balsamic vinegar and a pinch of Maldon salt.
- Boil for a minute and then pass through a sieve.
- If needed, you can return the sauce to the pot to reduce.
For the pigeon breasts
- Set up your Big Green Egg for a direct cook with the stainless grid and a cast-iron skillet with the temperature set to 220°C.
- Pop 2 tbsp oil into the skillet and allow it to warm.
- Lightly salt your pigeon breasts and add to the pan to sear.
- Cook for about 45 seconds before turning.
- Cook for a further 45 seconds.
- You can measure the internal temperature with a Thermapen. It should be no more than 45°C when you remove the pigeon breasts to rest.
- Rest for 3-5 minutes wrapped separately.
To serve
- Slice your pigeon breast on the bias and place ontop of a mixed green salad.
- Drizzle over the raspberry and balsamic reduction.