Summer Pigeon Saladette

A lighter summer dish from Chef Ralph Shripek

 

 

 

Summer Pigeon Saladette

By TogAdmin Published: August 27, 2013

    Summer Pigeon Saladette A lighter summer dish from Chef Ralph Shripek      

    Ingredients

    Instructions

    1. season the game with salt & peppermill rubbing the thyme leaves with a little salt into the game meat.
    2. wrap with a slice of pancetta, pan fry the breasts in a little oil and butter, finish in a pre-heated oven for a few minutes - remember to rest the game once it has been removed from the oven.
    3. using the same pan, add a little butter and pan fry the bread croute, mopping up all the residue in the pan.
    4. swirl some balsamic syrup on a plate, place the breaded croute in the middle, top with the salad leaves and dressing, and finally slice the game around the salad.
    5. This is the quickest sauce for any game dish....(as seen at the CLA!)
    6. 75ml red wine or sloe gin 25ml balsamic syrup 2 tbsp red currant jelly
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