A delicious and easy pan fried pigeon recipe with a tasty cider sauce.
- 8 pigeon breast fillets
- 1 echalion shallot, finely diced
- 1 rasher thick cut smoked bacon or 2 thin rashers, diced
- 250ml cider
- 1 tsp smooth Dijon mustard
- 100ml chicken stock
- 1 tbsp crème fraiche
- A knob of butter
- Olive oil
- Salt and pepper to taste
1Heat the butter and a glug or two of olive oil in a frying pan and fry the breasts, turning occasionally, for 5-7 minutes. Remove and set aside to rest.
2Add a touch more oil and fry the shallot and bacon until the shallot is soft.
3Add the cider and cook for a few minutes, bubbling vigorously.
4Add the stock and mustard. Cook vigorously for about 5 minutes.
5Remove from the heat and stir in the crème fraiche. Season to taste.
6Return the pigeon to the pan and cook for 2 minutes until warmed through.
7Serve with vegetables of your choice.