Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Pan fried wood pigeon with sauté potatoes and peas

Serves 4

Ingredients

8 small wood pigeon breasts
2 tbsp. olive oil
Olive oil for frying
50g/2 oz toasted hazelnuts
8 medium potatoes, peeled and sliced
2 cloves garlic, crushed
110g/4 oz frozen peas, thawed but not cooked

For the dressing:

150ml/5 floz walnut/hazelnut oil
Lemon juice
Sea salt

Method

• Rinse the potatoes very well and dry thoroughly. Season well and mix with the garlic.
• Heat some olive oil and fry gently untill golden brown all over. Set aside.
• Season the pigeon breasts and fry on each side for 2 minutes only to keep them rare. They will develop a “liver-like” taste if cooked on further. Remove and keep warm. Add the peas to the pan and sauté for one minute.
• Mix all of the ingredients together for the dressing.
• To serve, spoon some potatoes onto a plate and sprinkle with peas.
• Slice the pigeon breasts and place on top. Spoon some dressing over the plate and serve at once.