Wild Pigeon Breast on toasted Sourdough and Rocket
10mins (including resting)
This is a simple snack easily prepared and available all year round.
1 pigeon (2 breasts)
3 cubes of herb butter (thyme works well)
4 slices of sour dough bread
Black garlic butter (normal unsalted butter will be fine)
Small handful of rocket
Fermented cabbage (or a pickle of some kind)
Prepare the pigeons for cooking then heat a pan and add 2-3 cubes of herb butter to the pan. When hot, add the pigeon breast skin side down and press gently on them to crisp the skin. Turn then over after 3-4 mins and cook for a further 3-4 minutes basting with the herb butter throughout. Remove from the pan and allow to rest on some foil in a warm over. Slice and toast the bread while the pigeon is resting. Butter the toast and add some rocket. Slice the breasts thinly (they should be pink) and place on top of the rocket. Season to taste. Add the pickle or fermented cabbage on the side and serve.