Photo and Recipe by Charley May

Thinly sliced pigeon breast in pita bread with ice berg lettuce and mint yoghurt dressing

By TogAdmin Published: April 5, 2013

  • Yield: 4 Servings

Thinly sliced pigeon breast in pita bread with ice berg lettuce and mint yoghurt dressing.

Ingredients

Instructions

  1. Remove the breasts from 8 pigeons; roast the rest of carcass to make great stock for the winter seasons.
  2. Fry the pigeon breasts in garlic, thyme and lemon juice and serve rare. Then set aside.
  3. Empty a tub of natural yogurt into a blender and add a good hand full of fresh mint, blend and set aside.
  4. Fill the pita bread with ice berg lettuce and chopped cucumber; add the thinly sliced pigeon breasts and mint yogurt dressing and serve- maybe with some Kalamata olives and a glass of rosé wine on the side.
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