Pan-fried pigeon and orange salad

Name: Pan-fried pigeon and orange salad
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; 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

www.shootinguk.co.uk

Explore Pan Fried Pigeon And Orange Salad 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.

Share this recipe:

Cooking tools:

Skillet
Cutting board
Chef's knife
Pot
Stove
Mixing bowl
Serving bowl
Plate
Serving platter

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
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