British recipes Wood pigeon with watercress on Irish rye bread recipe

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Date Published:: 25/09/2007

Eat pigeon - the tastiest way of dealing with pests. Fill your tum and help save a farmer's crops too.

Serves 2 as main course or 4 as starter

Ingredients

2 tbsp red wine vinegar
1 shallot, thinly sliced
4 tbsp olive oil
Salt and freshly ground pepper
1 tbsp oil
8 pigeon breasts
4 thin slices Irish rye bread
2 bunches watercress, stalks removed

Method: How to make wood pigeon with watercress on Irish rye bread

1. Mix the red wine vinegar, shallot and olive oil together to make a dressing, season to taste and set aside.

2. Heat a little oil in a large frying pan until very hot, season the pigeon breasts and sear for 1 minute on each side. Transfer to a warm place and rest for 1 minute.

3. In the frying pan, lightly toast the bread on both sides and place on serving plates. Slice the breasts across the grain and serve on the bread with the watercress and dressing.