Perfect on toast (it makes a delicious starter) or spread in rolls for a delicious country lunch. This recipe, from our sister publication The Field, is quick and easy to make. Serves 12.
Pigeon pâté is the ideal way to use up those extra pigeon breasts and makes a change from casseroles or roasted pigeon.
This easy recipe for pigeon pâté makes for a wonderful accompaniment to a bread and wine lunch or, when the weather perks up, great for a picnic. If you have unexpected guests, it’s quick and easy. What’s more, it’s by award-winning game chef Mike Robinson.
Best made the day before and chilled, to allow the flavours to develop fully.
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- Butter to fry with
- 10 pigeon breasts
- 12 fresh sage leaves, chopped
- 200g (7oz) chicken livers
- A splash of sherry vinegar
- 1 tbsp cognac
- Salt and pepper
- 200g (7oz) melted butter
- 100ml (4fl oz) double cream
- Melted butter for topping
Heat the butter in a pan until it foams. Throw in the pigeon breasts with the sage, allowing them to cook gently for about two minutes per side, then take them out to rest. Place the chicken livers in the pan and cook for three minutes, adding more butter if necessary.
Now pour in the cream and stop whizzing. Taste for seasoning and pour into a serving dish. Cover with more melted butter and chill for a day. Serve the pigeon pâté with toast and home-made piccalilli.