Easy recipe for pigeon pâte
Perfect on toast. Serves 12.
Wondering what to do with those pigeon breasts? Read through this delicious (and easy) recipe for pigeon pâté. If you’ve a pigeon shooting permission then make sure you make a gift of the pâté to the landowner too.
Lunch and drinks
This straightforward recipe for pigeon pâté makes for a wonderful lunch on toast. Pâté will also travel well to go on a picnic – just keep it cool. And if you have people round for drinks, pop some of this pigeon pâté onto crackers to go with wine.
As with soups, pâté is best made the day before and chilled, which allows the flavour to develop. You can freeze it for up to three months. Just make sure you freeze on the day you make it and that it goes in an airtight container (otherwise it will spoil and taste peculiar.) (Read our tips on freezing game here.)
- Butter for frying
- 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 24 hours. Serve the pigeon pâté with toast and your favourite pickle.