Pigeon Hedgerow Salad Recipes
PIGEON & BEETROOT SALAD
Pan-fried game turns a simple salad into a special dish. Contrast the meat with apples and beetroot, and add texture with hazelnuts
Provided by Barney Desmazery
Categories Main course
Time 25m
Number Of Ingredients 10
Steps:
- Make the dressing by mixing the balsamic and olive oil together.
- Heat the oil in a frying pan. Add the garlic and rosemary, then the seasoned pigeon breasts. Cook for 3 mins on each side and remove to a plate.
- Divide the watercress between 4 plates, arrange the apple and beetroot over, then the sliced pigeon breasts. Scatter with hazelnuts, drizzle with the dressing and serve straight away.
Nutrition Facts : Calories 367 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
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