This woodpigeon recipe serves four
8 woodpigeon breasts, skin removed
Salt and pepper
2 tbsp sunflower oil
A knob of butter about the size of a walnut
1 shallot, peeled
1 fat clove of garlic
A large handful of flat leaf parsley
l Juice of half a lemon
l 100ml water
Method for this woodpigeon recipe
Blitz the shallot, garlic and parsley in a food processor until finely chopped. Set aside. Season the woodpigeon breasts with salt. Heat the oil and butter in a heavy frying pan and cook the pigeon breasts for about 2-3 minutes each side or more if you want them well done. They should be pink in the middle and slightly crispy on the outside. Remove them to a warm plate.
Take the frying pan and add the chopped parsley etc., then add the lemon juice and water and bubble up. Season with salt and pepper then taste – adjust if necessary.
When you are ready to serve, slice the woodpigeon breast and arrange on a plate. Pour any juices that come out of the resting birds into the sauce and serve the sauce over the meat. Serve with sautéed potatoes and asparagus. This persillade sauce also works well for lamb, chicken and oily fish dishes, so give them a try too!