Pigeon carpaccio

Name: Pigeon carpaccio
Ingredients: 6 pigeon breasts; 150ml of olive oil; 50ml of cider vinegar; 2 cloves of garlic (roughly chopped); 1 carrot (roughly chopped); 1 stick of celery (roughly chopped); 1 small red onion (roughly chopped); Black pepper (a good twist); 1tsp of salt; 2 sprigs of rosemary; 4 bay leaves; 1/2 a horseradish root (grated); A handful of young horseradish leaves (alternatively, rocket or watercress work well); 1 cluster of elderberries; Parmesan shavings; Wood sorrel; Gherkins (chopped); Capers; Olive oil; A squeeze of lemon juice; Salt; pepper

www.shootinguk.co.uk

Explore Cooking Pigeon Carpaccio with Shooting UK. Game recipes made simple from pheasant to venison, enjoy flavours inspired by the field.

View full recipe on www.shootinguk.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.shootinguk.co.uk.

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Ingredients

6 pigeon breasts
150ml of olive oil
50ml of cider vinegar
2 cloves of garlic (roughly chopped)
1 carrot (roughly chopped)
1 stick of celery (roughly chopped)
1 small red onion (roughly chopped)
Black pepper (a good twist)
1tsp of salt
2 sprigs of rosemary
4 bay leaves
1/2 a horseradish root (grated)
A handful of young horseradish leaves (alternatively, rocket or watercress work well)
1 cluster of elderberries
Parmesan shavings
Wood sorrel
Gherkins (chopped)
Capers
Olive oil
A squeeze of lemon juice
Salt
pepper