This easy woodpigeon recipe combines some unusual ingredients, looks wonderful and tastes even better ... Serves four
200g wild cherries
20ml red wine
8 woodpigeon breasts
Cornish sea salt
Milled black pepper
- Place the cherries in a thick-bottomed pan with the wine and sugar. Cook slowly over a low heat until they form a soft and sticky compote.
- Gently break up the gingerbread with your fingers to make soft crumbs. Alternatively, put it in a food processor, or place it in a sealable plastic freezer bag and bash it with a rolling pin.
- Season the woodpigeon breasts with the salt and pepper and sear in a hot pan for one minute each side.
- Place the seared pigeon breasts into a hot oven (200°C) for two minutes.
- Remove from the oven and allow to rest for a further two minutes, then slice.
- Place a dollop of wild cherry compote on each plate, arrange the sliced pigeon next to it, then top with gingerbread crumb.