Wood Pigeon Salad with Raspberry Recipe

45 minutes


  • 12 wood pigeon breasts
  • 225g of fresh raspberries
  • 3 tbsp of water
  • golden caster sugar
  • 40ml of balsamic vinegar
  • 60g of pine nuts
  • baby salad leaves, assorted
  • salt, freshly ground
  • pepper, freshly ground


To make the raspberry balsamic reduction, heat the raspberries, water and a large pinch of sugar in a small saucepan. Break up the raspberries with the back of a spoon and stir occasionally over a medium heat until the raspberries have broken down completely into a purée
Remove from the heat. When cool to touch, press the puree through a fine sieve until only the seeds remain. Add the balsamic vinegar to the mixture and return to the heat. Simmer until the mixture is reduced by half. It should be thick, but you should still be able to drizzle it over the salads. Set aside to cool
Toast the pine nuts lightly in a medium, dry frying pan. Arrange the salad leaves on 6 plates and sprinkle over the pine nuts
Return the now hot pan you used to toast the pine nuts to the heat and turn it up to high. Pan-fry the pigeon breasts for about 3 minutes on each side, making sure not to move them around the pan so you get a nice crust. I usually do them 3 or 4 at a time. Store them on a warm plate under kitchen foil while you’re cooking the whole batch
Slice the breasts with a very sharp knife and arrange over the salads. Drizzle generously with the raspberry balsamic reduction and serve immediately