About this Recipe
Since it was January I decided on a warming recipe and I created woodfired pigeon on a bed of warm salsa served on toasted farmers loaf.
Cherry tomato – chopped
Garlic – chopped
Jalapeños – chopped
Smoked salt and pepper
I pan fried the pigeon breasts in olive oil, my oak smoked butter and salt and pepper. Start with skin side down, so you get a crispy skin, and cooked next to the fire for 1.5 – 2 minutes each side. Do not overcook, you want your pigeon to be pink inside because that is where the depth of the flavour and tenderness comes from.
I left to rest and started on my salsa.
I spread some caramelised onion onto some toasted bread, added a layer of my warm salsa and topped off with my thinly sliced pigeon.
Absolutely delicious and a great birthday treat.