Pigeon Salad with Raspberries Recipe
The recipe reminds us of the Middle Ages when pigeon meat used to be quite popular in English cuisines. It is not very common now but the meat is as flavorsome and juicy as it always was. If you get your hands on some pigeon meat, this recipe should be your first priority. It is an interesting mix of roasted pigeon breasts with raspberries and hazelnuts amid the greens of rocket and spinach. The meat tastes best if you allow it to marinade for full twelve hours so you have to plan ahead for this recipe. Follow our step by step guide for the complete details.
Serving size: 4 person
Preparation time: 12 hours 25 minutes
Utensils needed: Mixing bowl, screw to jar, salad platte and frying pan
Nutrition:
Calories: 220
Fat: 19 g
Cholesterol: 0 mg
Ingredients:
-8 pigeon breasts, skinned
-100ml (3½ fl oz) red wine
-2 tablespoons sherry vinegar
-1 bay leaf, crumbled
-3 tablespoons hazelnut oil
-2 tablespoons raspberry vinegar
-Salt and black pepper
-125g (4½ oz) baby spinach leaves or rocket
-55g (2oz) toasted hazelnuts, roughly chopped
-125g (4½ oz) raspberries, defrosted if frozen
Instructions
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1
Marinade the pigeon breast. Take a large mixing bowl and add wine in it, sherry vinegar, bay leaf and 1 tablespoon of the hazelnut oil. Add the breasts to it, cover and let it marinate in the refrigerator for twelve hours or preferably overnight. Drain after the marination time and reserve the liquid.
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2
Make the dressing now. Take the screw to jar and add to it the remaining hazelnut oil, raspberry vinegar and salt and pepper. Shake well to make an even dressing.
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3
Heat a pan and roast the pigeon breasts in it, five minutes each side. Keep brushing the marinade over the meat until it is brown on the outside. Remove and slice them up.
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4
Toss together the spinach or rocket, raspberries and hazelnuts in a mixing bowl along with the pigeon slices. Drizzle the dressing all over. Transfer the salad to a large salad platter. Serve with bread to get optimum experience.
 red wine
-2 tablespoons sherry vinegar
-1 bay leaf, crumbled
-3 tablespoons hazelnut oil
-2 tablespoons raspberry vinegar
-Salt and black pepper
-125g (4½ oz) baby spinach leaves or rocket
-55g (2oz) toasted hazelnuts, roughly chopped
-125g (4½ oz) raspberries, defrosted if frozen
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