Traditional country pursuits reimagined for a modern world
This recipe by Mark Hix is a great way to get several servings out of pigeons, which are very good value compared to a grouse.
To continue reading this content please register for our newsletter.
Please read our policy notice for details of how we use your data.
I am registered, skip this step
By Mark Hix
Pigeons are very good value compared to a grouse, or use grouse if you have access to them or partridge or wild duck, up to you and this is a great way to get several servings out of them. The birds are at their best in autumn, after a summer of feeding on wild berries. If you’ve missed the elderberry season then you can use blueberries or even wild blaeberries or sea buckthorn. Once you've made this dish, you can make a nice broth with the bones.
1. Pre-heat the oven to 240°C/Gas mark 8, season the pigeon and rub the breasts with butter. Roast for about 12-15 minutes, keeping them nice and pink, then leave to rest.
2. Meanwhile make the dressing by whisking all of the ingredients together and seasoning to taste. To serve, remove the breasts from the carcass and cut them into half a dozen slices and remove all of the leg meat and shred it. Arrange the leaves on four serving plates with the pigeon and blaeberries and spoon over the dressing.
Traditional country persuits reimagined for the modern world
A tasty recipe for pheasant from Mark Hix, which works well served with all sorts of things, from a salad to pasta tossed in tomato sauce.
Wild food chef Mike Robinson shares one of his delicious venison recipes with us.
Register for our newsletter to receive Fieldsports news, tips and advice direct to your inbox.
More information |
If you choose to block cookies some parts of this website may not operate. To block cookies please do this within your browser settings. Most browsers allow you to block cookies within their settings and we have provided links to the most commonly used browsers.
Please view our cookie details page for more information on the cookies we use.