How To Cook Wild Pigeon..Pan Fried Pigeon Breasts.

Heat oil in a pan and add sliced onions.

Cook onions on low heat for about 10 minutes until translucent, avoiding caramelization.

Add 3 cloves of garlic (pressed) to the onions and cook for a minute.

Add chopped red cabbage to the pan and mix it with the onions and garlic.

Cover the pan and let the cabbage wilt for about 10 minutes.

Pour in 250 ml of chicken stock and add 2 tablespoons of brown sugar and a couple of tablespoons of balsamic vinegar.

Cover the pan and let it braise for about 20 minutes, checking after 10 minutes for softness.

Move the braised cabbage to another hob once done and prepare the pigeon breasts.

Take pigeon breasts out of the fridge 30 minutes before cooking to bring to room temperature.

Season the pigeon breasts with salt, pepper, and paprika on a clean cutting board.

Heat oil in a pan and place pigeon breasts in the oil without overcrowding.

Cook pigeon breasts for 3-4 minutes until they are rare (pink in the middle).

Turn pigeon breasts over to achieve color on the other side.

Remove pigeon breasts from the pan and tent with foil to rest.

Add a splash of crème de cassis to the pan to create a sauce with the resting juices from the pigeon breasts.

Plate the braised cabbage and top it with the rested pigeon breasts.

Equipment Needed

Spice Level:

Allergens