This recipe has been supplied by WOMERSLEY who produce some lovely vinegar’s this recipe by Ralph Skripek uses their Lemon, Basil, Bay & Juniper Vinegar

https://www.womersleyfoods.com/lemon-basil-bay-and-juniper-vinegar-new

 

Marinated wood pigeon

By Annette Woolcock Published: October 23, 2017

  • Yield: 2 Servings
  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 30 mins

Marinated wood pigeon pan fried with smoked bacon on a croute, finished with a tossed spring saladette, fresh asparagus and finished with a zesty dressing

Ingredients

Instructions

  1. For a fuller flavour, marinate the pigeon breasts with a drizzling of the Womersley dressing, the day prior (preferably) and proceed with recipe as per below
  2. For a quicker dish, season the pigeon breast with salt & pepper mill & place on one side Prepare asparagus by trimming the end and peeling the outer bark layer from half way up the asparagus
  3. Place in a pan of boiling water, cook until tender, remove and refresh under running cold water Add a little olive oil to a frying pan with the Womersley vinegar & a few sprigs of fresh rosemary
  4. Remove the fillet from under the pigeon breast, add to the pan (once hot), top side of breast down Pan fry for 3 minutes on each side and remove ‘to rest’
  5. Add a little more olive oil & dressing to the same pan Cut two croutes from the seeded bread using a medium sized pastry cutter Chop the smoked bacon into small diced pieces, add to the frying pan with the croutes
  6. Cook until croutes are nicely browned on each side and the bacon is crispy Remove bread & bacon from the pan and place the bacon on top of the croute In the middle of a plate, place the croute with the bacon & layer the asparagus on top
  7. Add a handful of leaves to a bowl with some strips of beetroot, drizzle over some Womersley dressing & a little olive oil with a few twists of the pepper mill
  8. Mix the leaves to coat & place on top of the asparagus Slice the pigeon breast around the leaves
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