A different way with pigeon breasts. Serves two.
Wild wood pigeon breast is sustainable and local, with a woodland taste. It’s an excellent source of protein and minerals and inexpensive.
This recipe for wood pigeon breast risotto is easy to make, satisfying and delicious. It takes about 30 minutes to prepare and cook.
Wood pigeon breast risotto
- Breasts of 2 pigeons
- 250g frozen peas
- 100 ml whipping cream
- 100g risotto rice
- 50g butter
- 2 cloves garlic
- 6 sprigs of thyme
- 400 ml game or chicken stock
- 2 large prunes
- 25g parmesan cheese grated
- 1/2 tsp each of chopped mint and chives
- 50ml orange juice
- ½ a lemon juiced
- ¼ tsp cayenne pepper
- Salt and pepper
- Add whipping cream to a saucepan, warm through and add the peas. Heat through until the
peas are tender; allow to cool before mashing coarsely in a blender or with a potato masher.
- Set aside.
- For the risotto heat the butter until frothing in a heavy frying pan. Add a crushed garlic clove
and a sprig of thyme but no salt or pepper just yet.
- Add rice and stir, adding about half a cup of stock to start the process.
- Keep stirring and add another half cup as the first evaporates. Continue adding stock or
water gradually until the risotto is al dente (slightly firm).
- This takes at least 10 minutes. Next, add the grated parmesan.
- Fry pigeon breasts in a well-oiled frying pan with salt and pepper, chopped
thyme, a quarter clove of garlic and a knob of butter.
- About two to three minutes each side will be enough.
- Use the pan juices cleared with the orange juice to coat the pigeon breasts before resting
- Now stir the mashed peas into the risotto, a little more parmesan, some lemon juice plus a pinch of cayenne pepper and salt.
- Stir in finely chopped mint and chives before serving.
This recipe was kindly donated by Taste of Game