Game recipe
January 23, 2012
Warm pheasant breast salad with smoked bacon , walnuts and pan juice vinaigrette
(Serves 4)
4 Pheasant breasts
50 mls olive oil
5 gms walnuts (broken)
50gms smoked bacon(fine slice)
A good pinch of fresh thyme
50mls white wine or raspberry vinegar
Salt and pepper to taste
a handful of chicory leaves (or salad leaves of choice )
3 tspn runny honey
Method :
• Heat olive oil in fry pan
• Season pigeon breasts and start to cook (skin side down)
• Cook for 2/3 mins , then turn breast over and cook for further 2/3 mins ( pink)
• Take breasts out of pan and rest
• Add bacon to pan and cook until crisp and coloured
• Add walnuts and thyme
• Take pan off heat and add vinegar to deglaze pan
• Add honey and olive oil and mix together
• Place washed and dried leaves on plate , arrange sliced pigeon breast on top and spoon over dressing
