Pigeon, Bacon and Black Pudding Pittas

Mike Robinson's succulent pigeon breasts, black pudding and salad leaves drizzled with balsamic vinegar and lemon juice makes a fabulously tasty filling for pitta breads
By Mike Robinson
Pigeon, Bacon and Black Pudding Pittas
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 4 pigeon breasts
  • 4 tbsp olive oil
  • 400 g cooked black pudding, sliced
  • 200 g pancetta, or smoky bacon lardons
  • 1 lemon, juice only

To serve

  • mixed green salad
  • 4 white pitta bread


1. Preheat the grill.

2. Grill the pigeon breasts for 12-15 minutes until the juices run clear.

3. Meanwhile heat 2 tablespoons of olive oil in a pan and fry the pancetta until crisp.

4. Slice the pigeon.

5. To serve: arrange the mixed leaves in a bowl and place the pigeon breast, black pudding and bacon on the top. Drizzle the remaining olive oil and lemon juice and season with salt and pepper. Provide plenty of forks and allow the guests to stuff their own pittas

Rate This Recipe