Pan-fried pigeon and orange salad - Shooting UK

Name: Pan-fried pigeon and orange salad - Shooting UK
Ingredients: 4 to 6 pigeon breasts, skinned, seasoned and at room temperature; A little cooking oil; 1 tbsp pine nuts; Half a small red onion; 2 large oranges; A dash of good-quality sherry vinegar; A sprig of fresh thyme; Salt and pepper; 8 ripe cherry tomatoes – I blanched them and removed the skins, but that’s not essential; A small bunch of flat-leaf parsley; A small bunch of basil; Olive oil, for dressing

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Explore Pan Fried Pigeon And Orange Salad with Shooting UK. Game recipes made simple from pheasant to venison, enjoy flavours inspired by the field.

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Ingredients

4 to 6 pigeon breasts, skinned, seasoned and at room temperature
A little cooking oil
1 tbsp pine nuts
Half a small red onion
2 large oranges
A dash of good-quality sherry vinegar
A sprig of fresh thyme
Salt and pepper
8 ripe cherry tomatoes – I blanched them and removed the skins, but that’s not essential
A small bunch of flat-leaf parsley
A small bunch of basil
Olive oil, for dressing