As featured in
One-pan pigeon breast with spinach & bacon
Barney Desmazery
MAKES 2
• 50g butter
• 100g smoked bacon lardons or chopped smoked bacon
• 2 slices white sourdough
• 2 pigeon breasts
• 50g chestnut or wild mushrooms , sliced
• 200g spinach
• 1 tbsp red wine or sherry vinegar
AS SEEN ON
Wild Kitchen
1 Heat half the butter in a large frying pan , then fry the bacon for 5 mins until starting to crisp . Transfer to a plate using a slotted spoon . Fry the bread in any leftover bacon fat for 1 min on each side until crisp and golden , then transfer to a plate and set aside . 2 Season the pigeon generously with salt and pepper , and heat the remaining butter in the pan until sizzling . Sear the pigeon for 2-3 mins on each side until golden , then transfer to a chopping board and leave to rest . 3 Return the fried bacon to the pan and turn up the heat . Scatter over the mushrooms and fry for 3-4 mins until softened , then add the spinach , season and splash in the vinegar . Turn the heat up to high and stir-fry until the spinach is wilted . Divide the spinach mixture between the fried bread slices . Finely slice the pigeon breasts , arrange over the spinach and serve .
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