Alternatively pan-fry the breasts until they are golden-brown but still slightly pink in the middle. Season the pigeon generously with salt and pepper and heat the remaining butter in the pan until sizzling.

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Fry off the wild mushrooms in butter with garlic salt and pepper.

Recipes for pigeon. Season the pigeon breasts with a little salt and black pepper and press the herb sprigs into them before adding to the frying pan Cook on a moderate to high heat for 2-3 minutes on each side. Roast for 10-12 minutes to achieve pink meat or cook for a further 2-4 minutes for well-done dont forget to baste the bird halfway through. Place the puff pastry parcel in the centre of the plate fill with wild mushrooms and place slices of the pigeon breasts on top.

Fry the pigeon breasts skin side down in a combination of butter and oil for 2 to 3 minutes turning until both sides are golden brown then leave to rest. Heat the vegetable oil in a frying pan season the pigeon breasts and quickly brown and seal them in the oil. Cook in the oven for one hour and forty-five minutes.

Finely chop the onions and garlic and let them cook together with the alum powder and the Candy sugar in the 2 litres of water for 1 hour allow to cool and sieve through a cloth add the ladle of lugol and preserve in a dark bottle in a cool place. Season the pigeon and place breast-side down into the pan then turn to sear evenly and achieve a golden colour all over 5 Sit the bird breast-side up transfer to a roasting tin and place in the oven. Stir to mix well.

Young birds are the best for roasting to ensure tender meat which is dark very rich and gamey. Sear the pigeon for 2-3 mins on each side until golden then transfer to a chopping board. Add the pigeon breasts onion apple carrot and sage to a casserole dish and pour in the chicken stock.

We had to include this in our list of pigeon breast recipes because even though it is a bit more fancy than the rest its a good one to serve when youre having guests over for lunch or dinner. Wood pigeon breasts with caramelised parsnip purée.

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