Braised pigeon breasts
With peas, lettuce & spring onions
Not Too Tricky
serves 4
About the recipe
You can use whole pigeons in this recipe, but I prefer to remove the bottom of each carcass with a knife or a pair of scissors to open and flatten them out like a book. The cooking time I have given is sufficient, but if you like your meat pink, lessen it.
Ingredients
4 pigeons
olive oil
1 bunch of spring onions, stalks chopped and bulbs left whole
1 clove of garlic, peeled and finely chopped
3 good knobs of unsalted butter
1 heaped tablespoon plain flour
1kg peas, fresh or frozen
2 cos lettuces, quartered
1 litre chicken or vegetable stock
Method
Find the recipe!
For the full recipe, head to page 189 of The Return of the Naked Chef.
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