Wild wood pigeon & red pepper balti

Cooking with game doesn’t always have to be traditional. Our Wild Wood Pigeon and Red Pepper Balti is a twist on a North Indian classic. This is a great dish if you are wanting a family-friendly game recipe, the fragrant Balti spices balances the gamey flavour of wild wood pigeon.

1 hour 10 mins

2-3

Easy

• 200g Field & Flower wild wood pigeon breast (cut into bite-sized pieces)
• 1/2 cup of Field & Flower chicken broth
• 2 tbsp olive oil
• 1 large onion (finely sliced)
• 2 garlic cloves (minced)
• Small piece of ginger (minced)
• 2 red peppers (sliced)
• 1 tbsp balti curry paste
• 1 tin chopped tomatoes
• 1 tin coconut milk
• Seasoning to taste

1. In a heavy based pan sear the pigeon breast pieces in the olive oil until brown all over, remove from the pan and set aside.

2. In the same pan, gently fry the onion, garlic and ginger until tender and starting to brown.

3. Add the peppers and curry paste and fry until the peppers soften.

4. Add the pigeon back into the pan with the chopped tomatoes, coconut milk and broth (or stock). Gently simmer for around 45 mins until the sauce has slightly thickened and the meat is tender.

5. Spoon the curry onto a bed of steaming basmati rice and enjoy!