Pan Fried Wood Pigeon – Purdey Guns & Rifles

Name: Pan Fried Wood Pigeon – Purdey Guns & Rifles
Ingredients: 2 wood pigeon breasts; 25ml rapeseed oil; A large knob (approx. 25g) butter; Salt flakes & freshly ground black pepper; Baby herb shoots (optional); 200g (roughly 2 medium sized) fresh beetroot; 150g sugar; 250ml orange juice; 100g quinoa; 200ml water; 1 tbsp hazelnuts, chopped; 1 tbsp chives finely, chopped; 1 wild garlic leaf (if in season), ﬁnely sliced or ½ clove of garlic, peeled and chopped; A splash of sherry vinegar; 1 sprig of thyme; 100g mixed wild mushrooms

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Pan Fried Wood Pigeon with Beetroot, Quinoa & Wild Mushrooms, by Rob GreenPreheat the oven to 100°C/80°C/gas mark ¼ and put 3 plates into the oven to warm.Put the beets, skin on, into a pan of...

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Ingredients

2 wood pigeon breasts
25ml rapeseed oil
A large knob (approx. 25g) butter
Salt flakes & freshly ground black pepper
Baby herb shoots (optional)
200g (roughly 2 medium sized) fresh beetroot
150g sugar
250ml orange juice
100g quinoa
200ml water
1 tbsp hazelnuts, chopped
1 tbsp chives finely, chopped
1 wild garlic leaf (if in season), ﬁnely sliced or ½ clove of garlic, peeled and chopped
A splash of sherry vinegar
1 sprig of thyme
100g mixed wild mushrooms