Pigeon Breasts with Morello Cherry Sauce - River Cottage
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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 rivercottage.net.
Ingredients
- 4 pigeon breasts, skinned
- 1 tablespoon olive oil
- A sprig of thyme, leaves only
- 2 tablespoons white wine
- Sea salt and freshly ground black pepper
- For the cherry sauce:
- 175g morello cherries, stoned
- A sprig of thyme
- 1 tablespoon sugar
- Crusty bread to serve (optional)
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