A simple canape or snack using delicious wood pigeon breasts.

Pigeon and black pudding bites with cranberry sauce Recipe

By Matt Gisby Published: August 19, 2021

  • Yield: 6 Servings
  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 15 mins

A simple canape or snack using delicious wood pigeon breasts.



  1. Cut the black pudding into 1.5inch cubes and set aside. Heat a frying pan to a medium heat on the stove. When the pan is hot, season the pigeon breasts well with salt and pepper.
  2. Add a dash of vegetable oil to the pan and lay the pigeon breasts skin side down in the pan. Allow to cook for 3 minutes before turning and cooking for another minute. Add the butter and black pudding to the pan and cook for another 2 minutes adding the sage leaves for the last 30 seconds of cooking. Baste everything and allow the flavours to mingle.
  3. Remove the pan from the heat and pit the pigeon breasts on a plate to rest for 5 minutes. Slice the pigeon breasts in half or thirds if particularly plump. Spread a teaspoon of cranberry sauce onto each pigeon slice after slicing.
  4. To serve- skewer onto a cocktail stick a cube of black pudding with a cooked sage leave and then place on top of the pigeon slice. Serve warm with remaining cranberry sauce.
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