Warm Pigeon Salad on Bruschetta

Mike Robinson tops bruschetta with succulent pigeon breasts and red wine sauce in this delicious light supper or starter dish
By Mike Robinson
Warm Pigeon Salad on Bruschetta
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the Dressing

  • 2 tbsp olive oil
  • 1 lemon, juice only
  • 1 tsp runny honey
  • 1 tsp wholegrain mustard
  • black pepper

For the Pigeon

  • 2 pigeon breasts, thinly sliced
  • 1 tbsp flour
  • 2 slices focaccia
  • 2 tbsp olive oil
  • 1/2 clove garlic
  • 25 g butter
  • 2 shallots, sliced
  • 80 ml red wine
  • 1 tbsp balsamic vinegar
  • 1 tsp freshchopped thyme
  • selection of seasonal salad leaves, to serve


1. For the dressing, whisk together the olive oil, lemon juice, honey and wholegrain mustard. Season with salt and freshly ground black pepper and leave to one side.

2. Dust the pigeon breasts lightly with the flour.

3. Preheat a grill, brush the focaccia with olive oil and rub with garlic. Grill for 1 minute on each side.

4. Heat the butter in a saucepan over a high heat and fry the pigeon breasts for 30 seconds. Remove from the pan and keep warm.

5. Chop the garlic and add to the saucepan with the shallots, wine, vinegar and thyme. Season to taste. Simmer until the sauce has thickened to a coating consistency.

6. Return the pigeon to the pan and simmer for 10-15 minutes in the sauce.

7. Toss the salad leaves with the dressing.

8. To serve, put the toasted focaccia slices in the centre of 2 dinner plates and top with the pigeon breasts. Pour the sauce over and around the bruschetta and serve straight away with the dressed salad leaves.

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