Pigeon Satay for your menu

Food Cost £2.35 per portion, selling price £9.40 inc vat at 70% GP

Recipes created by Chef Richard Hunt 



Pigeon Satay

By Annette Woolcock Published: March 7, 2017

  • Yield: 4 Servings
  • Prep: 15 mins
  • Cook: 8 mins
  • Ready In: 24 hrs 23 mins

Pigeon breast marinated with a satay sauce



  1. Firstly place all the marinade ingredients into a blender and blend until smooth Place the pigeon breasts into a plastic bag and add the marinade, you can leave these for up to 24 hrs
  2. To make the sauce place all the ingredients into a saucepan and bring to a gentle simmer for 5 minutes or so until thick and tasty
  3. In a hot frying pan put the vegetable oil and begin searing the pigeon, cooking for 3-4 minutes either side, season well and leave to rest for 3-4 minutes in a warm place
  4. Slice and serve with a salad of cucumber, fresh coriander and crunchy carrot, also make sure you have some crackers or crusty bread to mop up the sauce!
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