There’s nothing nicer than freshly shot wood pigeon, served simply with a salad, great for a wild supper club starter.
I like to serve wood pigeon with a combo of various flavors and textures. Goats curd and pigeon is a match made in heaven, both strong in flavours complimenting each other very well.
YOU’RE MIXING UP THE METHOD AND THE INGREDIENTS HERE AND WITH THE LAST RECIPE KEEP THEM SEPRATE THIS RECIPE IS BITTY AND DIFFICUTL TO FOLLOW
After you’ve had the pigeon and the curd the dry fried scallop gives you that cleansing taste and works incredibly well.
Juice of a lemon
2 tsp of olive oil
1 tsp of red wine vinegar
Teaspoon of honey
Pan fry the pigeon for 90secs each side in a little butter, leave to rest. Do the same with the scallops but in a dry pan dry.
To plate, I like to place on a board with wild rocket, crumbled goats curd over rocket with the sliced pigeon on top and drizzle of the dressing. Place the scallops to one side of the serving board and dig out!!