This seasonal dish is best enjoyed outside in the sunshine. Our woodpidgeon breasts have a lovely rich, earthy flavour to them that’s delicious when paired with beetroot and plums.
Time
25 mins
Serves
2
Difficulty
Easy
Ingredients
• 200g Field & Flower wild wood pigeon breasts
• 4 whole beetroot (pre-cooked), sliced into wedges
• 4 plums, sliced into wedges
• 20g butter
• 1tsp honey
• 2tsps toasted flaked almonds
• Salt & freshly ground black pepper
Instructions
1. Preheat oven to 190°C/Gas 5.
2. In a roasting tray, place the beetroot wedges and toss with oil, salt and freshly ground black pepper. Place in the centre of the oven and cook for 15 minutes.
3. After 10 minutes, add the plums and honey. Roast for a further 10 minutes.
4. Melt butter in a frying pan. Season the wood pigeon breasts generously and place into the pan. Cook for 2 minutes on each side, moving them around the pan to form a caramelised crust.
5. Remove from the pan and rest for 5 minutes. Slice the wood pigeon breasts diagonally and serve on top of the roasted beets and plums. Sprinkle with toasted flaked almonds to serve.
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