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Woodpigeon recipe with a zesty twist

This woodpigeon recipe serves four


4-6 pigeon breasts
500g puy lentils
2 shallots, finely sliced
The zest and juice of one orange
One orange cut into segments
Good olive oil
One handful of fresh sprouting seedlings
Salt and pepper

Method for this woodpigeon recipe

For this woodpigeon recipe, put the lentils into a saucepan of cold water. Bring to the boil. Cover and simmer for 15-20 minutes or until they are tender. Be careful not to overcook them as they will go mushy. While they are cooking, fry the pigeon breasts in a little olive oil and a knob of butter for about 2-3 minutes each side. Set the meat aside to rest.

Drain the lentils and put them into a bowl. Pour the olive oil, orange zest and
juice, shallots, salt and pepper on to the lentils and toss well. Arrange the
lentils on a plate, slice the pigeon breast and put them on top along with the orange segments. Check for seasoning and serve with the sprouting seedlings scattered over the top. Sour dough bread would be the perfect accompaniment to this woodpigeon recipe.

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