A really tasty, very easy to make dish, this will impress anyone. Pigeon is high in Iron so very good for your everyday diet.

Pigeon breasts with pea risotto

By Annette Cole Published: June 13, 2016

  • Yield: 2 Servings
  • Prep: 10 mins
  • Cook: 30 mins
  • Ready In: 40 mins

A really tasty, very easy to make dish, this will impress anyone. Pigeon is high in Iron so very good for your everyday diet.

Ingredients

Instructions

  1. Add whipping cream to a saucepan, warm through and add the peas. Heat through until the peas are tender; allow to cool before mashing coarsely in a blender or with a potato masher. Set aside.
  2. For the risotto heat the butter until frothing in a heavy frying pan. Add a crushed garlic clove and a sprig of thyme but no salt or pepper just yet.
  3. Add rice and stir, adding about half a cup of stock to start the process.
  4. Keep stirring and add another half cup as the first evaporates. Continue adding stock or water gradually until the risotto is al dente (slightly firm).
  5. This takes at least 10 minutes. Next, add the grated Parmesan.
  6. Fry pigeon breasts in a well-oiled frying pan with salt and pepper, chopped thyme, a quarter clove of garlic and a knob of butter About 2 to 3 minutes each side will be enough.
  7. Use the pan juices cleared with the orange juice to coat the pigeon breasts before resting them. Now stir the mashed peas into the risotto, a little more parmesan, some lemon juice plus a pinch of cayenne pepper and salt.
  8. Stir in finely chopped mint and chives before serving
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