This lovely recipe was given to us by Mark Gough with the photography by Richard Faulks.
Spring and Summer is a great time for pigeon, there is plenty about so just ask your butcher or game dealer if they don’t have it on display.
This recipe showcases British produce at it best and in season.
Pigeon and Asparagus
By June 5, 2017Published:
- Yield: 1 Servings
- Prep: 10 mins
- Cook: 15 mins
- Ready In: 25 mins
This lovely recipe was given to us by Mark Gough with the photography by Richard Faulks. Spring and Summer is a great time for …
- 2 pigeon breasts
- 3 spears asparagus
- 1 tsp lemon juice
- 1/2 small leek
- 1 knob butter
- 3 new potatoes
- 200 ml double cream
- salt and pepper
- Cook the New Potatoes in boiling water, drain and cool.
Put the New Potatoes in a pan and heat gently with the double Cream, Salt, Pepper, Lemon Juice and Chop the Leeks into thin slices and add to the pan. Simmer on a gentle heat for 6 minutes.
- Heat a different pan melt the butter, once it begins to bubble, fry the Pigeon Breasts for 3 Minutes on each side.
- Take the asparagus and peel the stalks then steam the Asparagus for about 6 to 8 minutes for thick asparagus and 3 to 5 minutes for thin asparagus.
- Assemble the potatoes, Seasoned Asparagus and Pigeon Breasts on a plate add the sauce and serve.