Pigeon Salad

Nigel Smith's flavourful salad combines tender pigeon breast with wild mushrooms to make a stylish first course
Pigeon Salad
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • oil, for deep-frying
  • 1 potato, peeled and very finely sliced
  • black pepper
  • 115 g butter
  • 1 pigeon breast
  • 85 g wild mushrooms, wiped clean with a damp cloth
  • 85�115g white curly endive lettuce
  • 55 g wild rocket
  • 55 g sugar
  • 1 apple
  • 1 tbsp redcurrant jelly
  • 1 tbsp red wine
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp finely chopped thyme
  • a pinch of finely chopped garlic


1. Heat the oil in a deep fat fryer or wok. Deep-fry the potato slices until golden-brown and crisp. Remove with a slotted spoon, drain on kitchen paper and sprinkle with salt.

2. Heat 75g butter in a heavy-based frying pan. Fry the pigeon breast for 2-3 minutes. Season with salt and freshly ground pepper.

3. Add the wild mushrooms to the frying pan and fry for 2-3 minutes more.

4. Meanwhile, toss together the endive and rocket and season with salt and freshly ground pepper.

5. Melt the remaining butter in a small, heavy-based frying pan on a gentle heat. Add the sugar and cook, stirring often, until it caramalises. Add the diced apple and toss until it is evenly coated in caramel.

6. Remove the pan with the pigeon and wild mushrooms in it from the heat. Set the aside to rest for 1 minute.

7. Return the pan to the heat once more and add the red currant jelly, red wine, olive oil and vinegar. Cook for 1 minute.

8. Add the garlic and thyme to the pigeon then set aside, keeping warm.

9. Mix the caramalised apple into the endive salad.

10. To serve, place the salad in the centre of plate and sprinkle the mushrooms around the edge. Place the pigeon breast on top, sprinkle with crispy potatoes and drizzle over the dressing.

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