Ingredients for this Lee Maycock woodpigeon recipe, which serves four
4 woodpigeon breasts
4 savoury tart cases
20g assorted salad leaves
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.
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