Ingredients for this Lee Maycock woodpigeon recipe, which serves four

4 woodpigeon breasts
4 savoury tart cases
2 pears
150g gorgonzola
30g walnuts
20g assorted salad leaves
Olive oil
Milled black pepper
Cornish sea salt

Method for this Lee Maycock woodpigeon recipe

Season and sear the woodpigeon in a hot pan, cook for a few minutes each side, remove and set aside to rest.

Cut the pears in half and cook in a little butter until golden.

Toast the walnuts using the same pan.

Place the salad in the tarts, top with the woodpigeon, pear, gorgonzola and walnuts.

Drizzle over a little olive oil and finish with the salt and pepper.

Game in the freezer? Try some of these other Lee Maycock recipes

Recipe for potted game with spiced apple chutney

Recipe for roast woodcock, black pudding and Victorian cabbage

Recipe for roast duck with cranberries

Recipe for pheasant with bacon and creamed Savoy cabbage

Recipe for red deer tartare

Recipe for partridge pithivier

Recipe for roast grouse and vegetables

Recipe for roe loin with apple and fennel slaw

Recipe for Asian spiced woodpigeon

Recipe for wild garlic and rabbit crumble

Recipe for slow cooked venison casserole